PRACTICAL 
HOMEMAKING 

A  Textbook  for  Young  Housekeepers 


BY 

MABEL  HYDE  KITTREDGE 

1'RESIDEXT  OF  THE  ASSOCIATION  OF  PRACTICAL  HOUSEKEEPING  CENTERS 
NEW  YOKK  CITY 


NEW  YORK 

THE  CENTURY  CO. 

1914 


Copyright,  1914,  by 
THE  CENTURY  Co. 


Published,  April, 


PREFACE 

"  What  you  would  have  appear  in  the  life  of  the  people 
that  you  must  put  into  the  schools." 

The  aim  of  this  book  is  to  perfect  the  future  house- 
wife by  arousing  an  interest  in  homemaking,  by  im- 
parting a  knowledge  of  the  important  theoretical  and 
practical  questions  that  arise  in  housekeeping,  and  by 
promoting  habits  of  industry,  order,  cleanliness,  and 
thrift. 

Homemaking  has  now  taken  its  place  among  the 
great  professions,  precisely  because  it  has  been  dis- 
covered that  housekeeping  is  an  art  dependent  upon 
skilled  labor  and  effective  tools  in  the  same  way  that 
any  manufacturing  business  is  so  dependent. 

The  nurse  and  the  doctor  are  skilled  laborers  trained 
to  relieve  physical  suffering  and  to  cure  disease.  The 
homemaker  is  to  be  a  skilled  worker  trained  to  rear 
children  and  prevent  disease.  She  is  to  create  centers 
of  order,  health,  and  happiness.  She  must  realize  that 
the  way  the  dishes  are  washed,  the  beds  aired,  the  food 
cooked,  may  save  or  ruin  the  important  business  of 
making  a  home. 

The  skilled  housekeeper  does  even  the  smallest  duty 
perfectly;  she  plans  carefully  and  executes  her  plans  in 
the  manner  best  calculated  to  save  time,  energy,  and 
money.  Out  of  the  very  smallest  house  she  can  create 

ahorae  334466 


NOTES  TO  TEACHERS 

This  book  is  designed  for  girls  in  their  first  year  of 
domestic-science  studies.  It  contains  a  complete  year's 
course  in  homemaking,  and  is  to  be  followed  by  a  more 
advanced,  second-year  course. 

Lessons. 

These  lessons  are  to  be  given  in  housekeeping  cen- 
ters, or  model  homes.  Such  centers  are  to  be  built  in 
the  school-building,  and  modeled  as  nearly  as  possible 
upon  the  homes  of  pupils ;  or  they  may  be  actual  apart- 
ments, or  small  houses,  rented  near  the  school-building. 

Furnishing. 

The  furnishing  of  these  centers,  or  model  homes,  is 
a  lesson  in  color,  beauty,  economy,  comfort,  and  sani- 
tation. Each  center  should  be  completely  equipped  for 
a  family  of  five  or  more  persons.  When  possible  all 
work  incidental  to  the  furnishing  of  a  Housekeeping 
Center  should  be  done  by  the  pupils  under  the  direc- 
tion of  a  teacher.  This  will  be  an  experience  in  the 
selection  of  color;  will  give  many  lessons  in  such  hand 
work  as  sewing,  simple  carpentry  work,  staining  and 
painting.  The  knowledge  and  value  of  materials  and 
the  planning  for  the  economy  of  space  can  be  best 
learned  if  the  children  themselves  do  as  much  of  the 
furnishing  as  is  practical. 


NOTES  TO  TEACHERS 

How  to  Use  this  Book. 

In  most  cases,  a  chapter  is  one  complete  lesson.  At 
the  rate  of  one  lesson  a  week,  a  group  of  pupils  should 
complete  the  book  in  one  school  year. 

Object    of    Teaching    Homemaking    in    a    Model 
Home. 

To  build  up  a  home,  orderly,  beautiful,  comfortable 
—  as  nearly  as  possible  what  a  home  should  be ;  so  that 
all  the  persons  who  see  this  home  can  use  it  as  a  model. 
Also,  by  lessons  in  actual  home  activities  to  awaken 
in  every  school-girl  a  sense  of  home-responsibility  and 
a  love  for  homemaking. 

Instruction. 

The  instruction  is  to  consist  of  practical  lessons  in 
furnishing,  sweeping,  cooking,  cleaning,  laundry-work, 
sewing,  and  accounting;  in  home,  municipal,  and  per- 
sonal hygiene;  in  the  chemistry  of  food;  in  the  dis- 
tribution of  the  income;  in  reading,  and  in  social  life 
at  home,  including  hospitality.  All  of  these  subjects 
are  to  be  taught  in  such  home  surroundings  as  the 
pupils  are  accustomed  to. 

Method. 

The  method  of  teaching  is  by  groups  of  pupils; 
preferably  no  group  to  exceed  ten  pupils  for  one 
teacher  at  one  time. 

Pupils'  Costume. 

White  cap. 

Apron  —  to  cover  dress  entirely,  but  without  long 
sleeves. 


NOTES  TO  TEACHERS 

Towel  —  One  for  each  pupil,  with  tape  to  pin  at 
side. 

Dress  —  A  light-colored  wash  dress  is  the  best  kind 
for  the  kitchen.  This  is  not  always  possible  for  the 
pupils,  but  in  the  teacher's  use  of  this  sort  of  dress 
the  ideal  costume  will  be  observable. 

The  teacher's  dress  is  to  have  elbow  sleeves,  if  pos- 
sible. Long  sleeves  are  uncomfortable  to  work  in, 
and  hard  to  keep  clean.  Teachers'  uniforms  vary  ac- 
cording to  the  schools  from  which  they  have  been 
graduated,  but  are  always  easily  laundered. 


CONTENTS 

CHAPTER  PAGE 

I     HOUSEHOLD    HYGIENE    AXD     FURNISHING     ...  3 

II     CARE    OF   THE   STOVE IO 

III  COCOA    AND    HOW    TO    COOK    IT j6 

IV  MILK-TOAST;    RULES     FOR    DISHWASHING       ...  19 

V     CREAM-TOAST   WITH    CHEESE;    RULES    FOR    WASH- 
ING   DISH-TOWELS     .       .      .      .  ' 23 

VI     CEREALS 25 

VII     BEDS     AND     BED-MAKING 2g 

VIII     MORNING   SWEEPING  AND   DUSTING  OF  BEDROOM  34 

IX    PERSONAL    HYGIENE 37 


X     SETTING    THE     BREAKFAST-TABLE 


45 


XI     PREPARING     BREAKFAST         47 

XII     BREAKFAST     COMPLETE 49 

XIII  FOOD    VALUE 51 

XIV  PLUMBING    LESSON 57 

XV     WATER-CLOSETS   AND   WASH-TUBS 63 

XVI     GARBAGE,    REFUSE    AND    ASHES 66 

XVII     POTATOES 72 

XVIII  CLEANING     THE      KITCHEN,      CLOSETS,      KITCHEN 

UTENSILS 77 

XIX  CLEANING  THE   KITCHEN,    ICE-BOX   AND   WINDOW- 
BOX         82 

XX     THOROUGH  CLEANING  OF  KITCHEN 85 

XXI     APPLES 88 

XXII  CLEANING  A  BEDROOM  CLOSET,  CLEANING  A  BED  gj 

XXIII  WEEKLY    BEDROOM    CLEANING 93 

XXIV  CLEANING   BRASS,   SILVER,   AND   NICKEL   ....  95 
XXV     TABLE   ETIQUETTE;   AFTERNOON   TEA 97 


CONTENTS 

CHAPTER  PAGE 

XXVI     ODORS        ................    I02 

XXVII     BATHING    SICK    PERSON    IN    BED    AND    CHANGING 

THE    SHEETS       .............    I05 

XXVIII     THE  INVALID'S  TRAY    ...........    II2 

XXIX     FRESH    VEGETABLES    FOR    PRACTICAL    HOMEMAK- 


XXX     GOOD    THINGS    TO    REMEMBER    THAT    ARE    OFTEN 

FORGOTTEN         .............    I2O 

XXXI     TESTS   FOR  PUPILS    ............    I22 

XXXII     QUESTIONS    ON    HOMEMAKING       .......   I25 

I2p 


RECIPES 
APPENDIX 


INDEX 


I49 


PRACTICAL  HOMEMAKING 


PRACTICAL    HOMEMAKING 

CHAPTER  I 
HOUSEHOLD  HYGIENE  AND  FURNISHING 

The  home  is  the  most  important  workshop  in  the 
world.  It  is  there  our  babies  grow  strong  or  weak; 
it  is  from  there  our  fathers  and  brothers  go  forth 
good  workers  or  bad;  and  there  at  home  we  find 
mothers  who  are  happy  or  nervous.  It  is  all  condi- 
tioned by  the  atmosphere,  the  order,  and  the  intelli- 
gence that  girls  and  women  put  into  a  home.  It  is  in 
the  place  you  call  "  my  house  "  that  the  greatest  busi- 
ness of  life  is  carried  on. 

Surely  in  this  wonderful  workshop  we  cannot  have 
useless  things  about.  Every  article  of  furnishing 
must  add  to  the  usefulness  of  the  home  or  to  the  com- 
fort of  the  family,  or  contribute  real  beauty.  Do  not 
give  space  to  anything  that  is  not  necessary  in  at  least 
one  of  these  three  ways.  Give  it  away  if  it  can  be 
of  use  to  any  one  else.  Throw  it  away  if  it  serves 
no  purpose. 

Remember  that  space,  uncluttered,  empty  space,  is 
beautiful,  restful,  and  very  important  to  health  and 
happiness.  Strive  to  have  space  in  your  house  rather 
than  to  have  things  in  your  house. 

Every  girl  should  have  a  definite  opinion  about 

3 


4  /PRACTICAL  HOMEMAKING 

evei'>  article  in  her  home.  We  must  be  careful  not  to 
hurt  the  feelings  of  other  people,  but  every  girl  has  a 
right  to  know  whether  she  does  or  does  not  like  every 
single  object  in  her  home.  By  thinking  for  herself  a 
girl  forms  her  taste.  There  is  good  taste  and  bad 
taste.  If  you  learn  to  like  beautiful  things  and  to  dis- 
like bad  colors,  crowded  rooms,  and  useless  objects, 
you  have  good  taste.  The  poorest  home  can  be  in 
good  taste.  The  richest  house  is  often  in  very  bad 
taste. 

For  practice  every  girl  should  go  about  her  own 
home  and  looking  at  every  article  in  it  ask  the  ques- 
tion: "Is  this  of  any  use?"  To  broken  china  you 
would  have  to  answer  "  No."  To  a  clock  that  can't 
keep  time,  no  matter  how  beautiful  it  is,  you  must 
answer  "  No."  To  paper  ornaments  you  must  answer 
"  No."  Let  every  pupil  try  this  in  one  house,  and  see 
what  a  long  list  of  "  No's  "  she  will  have. 

You  are  now  going  to  work  in  a  model  home. 

The  workman  has  a  model  to  copy  when  he  sets  to 
work.  If  a  girl  is  making  flowers  the  factory  pro- 
vides a  model.  If  a  girl  wants  to  trim  a  hat,  she  finds 
a  hat  that  she  likes  and  copies  it.  And  so,  to-day  we 
are  beginning  a  course  of  study  in  how  to  make  a 
home ;  and  we  start  out  with  a  perfect  home  as  a  copy ; 
not  a  rich  house,  or  a  large  house,  but  a  home  that 
would  be  a  good  place  to  live  in. 

The  lesson  to-day  is  the  study  of  this  model  house 
and  its  furnishings. 

The  first  thing  a  good  workman  does  when  enter- 
ing a  new  shop  is  to  look  about  the  shop  and  note  its 


HOUSEHOLD  HYGIENE  5 

construction ;  he  examines  the  tools  he  is  to  work 
with,  to  see  if  he  understands  them,  if  he  can  handle 
them  intelligently;  and  learns  where  each  has  to  be 
kept  when  not  in  use.  That  is  exactly  what  you  must 
do  in  this  home  workshop  to-day. 

Floors. 

The  floors  have  no  carpets  on  them.  Why? 
Think  of  all  the  grown  people  and  children  who  walk 
from  the  dirty  streets  into  your  home;  every  pair  of 
shoes  brings  in  some  dirt  and  leaves  it  on  the  floor. 
Then  dust  comes  in  through  the  window  and  gathers 
on  the  floor.  If  we  have  carpets,  the  dirt  and  dust 
gradually  get  under  the  carpet  and  no  matter  how 
hard  you  work,  unless  you  take  up  the  carpet  very 
often,  the  floor  is  never  really  clean.  Dust  is  alive; 
that  is,  it  has  germs  in  it.  Some  of  these  germs  do 
no  harm ;  some  are  poison  and  carry  disease  to  the 
people  who  breathe  them  in.  We  must  do  everything 
we  can  to  get  rid  of  dust.  Therefore,  we  have  no 
carpets,  but  stained  floors,  and  these  we  can  wipe 
up  with  a  damp  cloth. 

In  every  good  workshop  it  is  desirable  to  make  the 
best  use  of  time.  Sweeping  carpets  takes  a  great  deal 
of  time  that  can  be  better  spent  in  other  ways. 

Walls. 

The  walls  in  this  model  home  are  painted,  and 
painted  a  light  color.  Paint  washes  and  paper  does 
not.  A  light  color  is  cheerful  and  better  for  the  eyes. 
In  many  homes  the  windows  do  not  let  in  enough  light 


6  PRACTICAL  HOMEMAKING 

to  make  it  easy  to  read  in  all  parts  of  the  room  or  to 
see  dirt  in  all  corners.  Walls  painted  a  light  yel- 
low do  much  to  lighten  the  room.  But  no  one  rule 
can  be  laid  down.  For  example,  Italian  people  like 
brighter  colors  than  Jewish  people.  Each  family 
must  follow  out  its  own  taste. 

Kitchen  Furnishing. 

Now  that  we  have  talked  about  the  floors  and  the 
walls,  the  kitchen  furnishing  seems  the  most  im- 
portant observation  to  make  next. 

In  the  kitchen  the  floor  is  always  plain  wood  or 
oilcloth.  It  must  always  be  possible  to  scrub  the 
kitchen  floor.  The  wralls  of  the  kitchen  must  be 
painted  and  washable,  even  if  the  other  rooms  are 
papered.  In  every  kitchen,  no  matter  how  large  or 
how  small,  there  will  be  always  some  ironware,  tin- 
ware, woodenware,  cleaning-cloths,  dish-towels,  im- 
plements for  washing  and  ironing,  brooms  and 
brushes,  dry  groceries  and  jars  to  contain  them; 
each  one  of  these  things  must  have,  so  to  speak,  a 
home  of  its  own  so  that  it  can  be  found  in  the  dark, 
if  necessary. 

A  nail  here  or  there,  a  little  thought  as  to  where  to 
put  things  in  the  first  place,  and  a  determination  al- 
ways to  put  each  article  back  in  its  own  place  will 
make  housekeeping  a  pleasure  and  the  kitchen  so  com- 
fortable and  orderly  that  it  will  be  a  good  room  in 
the  house  to  dine  in. 

Now,  examine  everything  in  the  kitchen,  telling  its 
use  and  why  it  is  where  it  is. 


HOUSEHOLD  HYGIENE  7 

In  this  same  way  go  through  each  room  giving 
careful  attention  to : 

Beds. 

Have  iron  beds,  never  wooden  ones. 

Bureaus. 

See  that  the  bureau  has  drawers  that  open  and  shut 
easily;  that  the  handles  are  wooden  or  good  brass 
(not  light  cheap  handles) ;  that  there  is  a  mirror  over 
the  bureau. 

Chairs. 

Look  at  each  chair  and  see  that  it  can  be  thoroughly 
dusted  with  a  damp  duster.  We  do  not  want  any  part 
of  any  chair  to  hold  dust. 

Tables. 

A  table  can  be  beautiful  even  if  it  is  of  plain  wood. 
It  does  not  need  a  dusty  cloth  to  make  it  pretty.  Any 
table  can  be  stained  and  waxed.  The  use  of  a  table 
is  to  hold  things. 

Curtains. 

In  a  later  lesson  we  will  take  up  the  various  curtain 
materials.  To-day  we  notice  that  the  curtains  are 
thin,  so  that  the  light  may  come  through ;  short,  so 
that  the  dust  from  the  floor  cannot  reach  them;  and 
made  of  washable  material. 

As  in  the  kitchen,  closets  were  found  for  china,  pots 
and  pans,  kitchen  linen,  and  everything  connected  with 


8  PRACTICAL  HOMEMAKING 

cooking,  in  the  other  rooms  there  must  be  places  for 
bed  linen,  table  linen,  closets  for  clothes,  shelves  for 
books,  and  a  desk  of  some  kind.  Also,  boxes  or  racks 
for  toys  and  stationery,  boots  and  shoes.  A  large  side- 
board takes  up  a  great  deal  of  room,  and  is  a  useless 
piece  of  furniture. 

As  we  go  through  a  model  home,  we  will  notice 
other  articles  such  as  scrap-baskets,  lamps,  and  orna- 
ments. The  scrap-basket  should  add  to  the  beauty  of 
the  home.  Every  ornament  must  have  some  good 
reason  for  being  in  our  house.  A  vase  holds  flowers ; 
brass  candlesticks  hold  candles  that  give  light;  pic- 
ture frames  hold  photographs  of  our  family  or  friends : 
a  copper  bowl  can  be  used  for  fruit ;  a  samovar  is  very 
beautiful  as  well  as  useful.  If  an  article  has  no  use 
do  not  let  it  clutter  up  your  house. 

Every  girl  will  carry  home  from  this  ftirnishing- 
lesson  four  strong  impressions : 

First.  As  far  as  possible  have  all  parts  and  all 
articles  in  the  house  washable  or  capable  of  being 
cleaned. 

Second.  Have  every  article  in  good  order,  serving 
some  purpose. 

Third.  Let  nothing  stay  in  the  house  that  is  not 
useful  or  beautiful. 

Fourth.  Have  a  place  for  every  object;  even  if  it 
is  only  a  nail  to  hang  it  on. 

Three  of  the  New  York  Tenement-House  Laws 
have  direct  connection  with  this  first  chapter  on  the 
Home. 


HOUSEHOLD  HYGIENE  9 

"  A  tenement  house  is  any  house  or  building,  or  por- 
tion thereof,  which  is  either  rented,  leased,  let  or  hired 
out,  to  be  occupied,  in  whole  or  in  part,  as  the  home  or 
residence  of  three  families  or  more,  living  independently 
of  each  other,  and  doing  their  cooking  upon  the  premises, 
and  includes  all  apartment  houses  and  flat  houses." 

"  No  room  in  any  tenement  house  shall  be  so  over- 
crowded that  there  shall  be  afforded  less  than  four  hun- 
dred cubic  feet  of  air  to  each  adult,  and  two  hundred 
cubic  feet  of  air  to  each  child  under  twelve." 

"  No  wall-paper  shall  be  placed  upon  a  wall  unless  all 
wall-paper  shall  be  first  removed  and  said  wall  thor- 
oughly cleaned.'1 


CHAPTER  II 
CARE  OF  THE  STOVE 

The  most  important  possession  of  the  home  is  the 
stove,  for  without  it  we  should  freeze  and  starve.  If 
we  have  only  a  little  money,  the  first  we  spend  is  for 
a  home,  so  the  rent  is  the  expense  we  think  of  as  the 
most  pressing.  Next  we  have  to  get  warmth  and 
food;  therefore,  the  stove  is  the  most  necessary  object 
in  our  house. 

To  understand  your  own  stove  will  save  you  money ; 
you  can  waste  a  great  deal  of  coal  or  gas  simply  by 
not  knowing  how  to  run  a  stove.  You  can  waste  more 
time  and  patience  "  fussing "  over  the  fire  than  in 
any  other  way.  You  will  waste  good  food-material 
if  you  don't  know  how  to  regulate  the  heat  in  the 
oven. 

Every  housekeeper  has  her  fire  to  care  for :  making 
it,  feeding  it,  watching  it.  This  work  can  be  very 
dull  or  very  interesting  work.  This  lesson  is  to  show 
every  girl  what  an  interesting  part  of  her  house  the 
kitchen  stove  is. 

Before  examining  the  stove,  clean  it  thoroughly  , 
remove  the  ashes  over  the  oven-box,  under  the  oven, 
and  at  the  sides.  Examine  the  picture  in  the  book. 
Take  the  stove  apart  as  far  as  is  possible. 

10 


CARE  OF  THE  STOVE 


ii 


Each  furnace,  range,  or  stove  is  somewhat  different, 
yet  the  principle  of  all  is  the  same.  Each  has  a 
damper,  draught,  and  check.  Each  must  have  an 
escape  for  coal  gas,  and  each  must  heat  some  water 
continually  to  pre- 
vent the  air  from 
becoming  too  dry. 
In  the  case  of  a 
kitchen  stove,  this 
water  is  placed  on 
the  top  of  the  stove 
in  a  bowl,  which 
must  be  washed  and 
refilled  every  morning. 

The  damper  is  a  flat  plate  which,  when  shut,  closes 
the  range  where  it  connects  with  the  chimney-flue. 
When  the  damper  is  open  much  of  the  heat  goes  up  the 
chimney ;  when  it  is  closed  the  heat  waves  go  over  and 

around  the  oven. 
The  damper  is  never 
entirely  closed,  as 
the  coal  gas  must 
have  an  escape  up 
the  chimney. 

The  draughts  are 
doors  or  slides  that 
come  below  the  fire- 
box. When  they  are  open  a  strong  current  of 
air  passes  up  through  the  fire-box,  making  the  fire 
burn  better.  When  the  draught  is  closed  the  fire  burns 
more  slowly. 


12  PRACTICAL  HOMEMAKING 

The  check  is  a  slide  or  small  door  above  the  fire- 
box. When  open  it  retards,  or  makes  a  slow  fire. 

In  starting  the  fire,  open  damper  and  draughts,  and 
close  the  check. 

When  the  fire  is  started,  close  the  damper  and  save 
heat. 

For  a  hot  oven,  close  the  damper,  open  the  draught, 
and  see  that  the  check  is  not  open. 

For  a  slow  fire,  close  draughts  and  damper,  and  open 
the  check. 

As  we  learned  in  the  furnishing-lesson,  connected 
with  a  stove  or  near  to  it  one  must  have  a  match-safe, 
a  box  for  kindling,  and  a  place  for  newspapers.  A 
common  packing-box  divided  into  two  parts  will  hold 
both  wood  and  paper.  One  must  also  have  an  ash- 
can,  a  coal-scuttle,  and  a  shovel ;  a  stove-lifter,  a  shaker, 
a  poker,  and  a  rake  for  cleaning  out  soot  from  all  air- 
spaces under  the  oven  as  well  as  over  it;  a  blacking- 
dauber  and  brush,  stove  blacking,  a  whisk  broom  and 
an  old  glove  to  protect  the  hand.  An  oven-cloth 
should  be  near  at  hand  to  lift  hot  dishes  with;  a  girl 
must  never  use  her  apron  for  this  purpose. 

All  these  things  must  be  very  near  the  stove.  One 
should  never  have  to  look  about  for  anything  required 
in  managing  a  range. 

Making  the  Fire. 

First  take  out  the  ashes,  seeing  that  clinkers  and 
fine  ashes  are  removed  from  every  part  of  the  stove. 
These  prevent  a  free  circulation  of  air  and  absorb  the 
heat.  Lay  the  fire  lightly  —  first  paper,  then  wood, 


CARE  OF  THE  STOVE  13 

then  a  very  little  coal;  remember  that  a  packed  fire 
will  not  burn.  Before  lighting  the  fire  the  dust  should 
be  brushed  from  every  part  of  the  stove,  and  the  stove 
blackened.  When  lighting  the  fire  have  all  draughts 
open,  damper  open,  and  check  closed.  Put  very  little, 
if  any,  coal  on  at  first;  and  more  coal  when  the  fire  is 
started.  When  it  is  really  going  well,  close  the 
damper.  The  children,  not  the  teacher,  must  do  all 
the  work. 

During  the  day  it  is  better  always  to  rake  than  to 
shake  a  fire.  Never  have  the  coal  reach  the  lids  of  the 
stove,  as  this  makes  the  lids  crack.  Never  allow  the 
stove  to  grow  red-hot;  it  warps  the  lids.  To  cool  too 
hot  a  fire,  open  check  or  lift  lids. 

Before  blacking  the  stove,  rub  it  off  with  a  damp 
newspaper.  The  range  should  be  blacked  every  morn- 
ing before  the  fire  is  lighted.  Never  black  over  dust. 
Throughout  the  day  clean  the  stove  with  newspaper,  if 
anything  spills  on  it.  If  it  is  not  thoroughly  polished 
after  blacking,  the  saucepans  will  become  dirty.  It  is 
necessary,  occasionally,  to  scrub  the  stove  with  soda 
water  to  remove  old  blacking. 

While  the  fire  is  starting  we  can  learn  something 
about  the  history  of  stoves,  coal,  wood,  and  matches. 
You  are  never  going  to  forget  that  the  amount  of  in- 
terest you  get  out  of  a  subject  is  in  exact  proportion  to 
the  amount  of  study  you  put  into  that  subject.  In  this 
book  there  are  a  few  facts  about  Coal,  Wood,  and 
Matches.  Let  every  girl  in  the  class  find  something 
in  relation  to  these  commodities  that  is  not  stated  in 
the  book  and  bring  this  information  to  the  teacher. 


14  PRACTICAL  HOMEMAKING 

Coal. 

The  first  coal  that  was  taken  from  the  ground  in 
America  was  in  1750,  in  Richmond,  Virginia.  At  the 
time  of  the  American  Revolution  coal  was  first  used 
as  fuel. 

There  are,  in  general,  two  kinds  of  coal:  Anthra- 
cite, or  hard  coal;  Bituminous,  or  soft  coal. 

The  principal  deposits  of  anthracite  coal  are  found 
in  Pennsylvania. 

There  are  several  kinds  of  anthracite  coal: 

White  Ash,  $6.75  a  ton  in  1913 
Pink  Ash,  7.00  a  ton  in  1913 
Red  Ash,  8.50  a  ton  in  1913 

When  coal  is  bought  by  the  pailful  it  costs  twice  as 
much  as  when  it  is  bought  by  the  ton.  It  always  saves 
money  to  buy  coal  in  large  quantities. 

Bituminous,  or  soft,  coal  costs  $10.00  a  ton.  It 
burns  more  quickly  than  hard  coal  and  makes  a  great 
deal  of  smoke  in  the  burning.  For  this  reason,  in 
most  cities,  factories  are  forbidden  to  use  soft  coal. 
The  engines  on  many  railroads  use  soft,  or  bituminous, 
coal, —  but  nowadays  less  and  less  of  it,  because  of  the 
smoke  and  the  fact  that  soft  coal  sends  forth  sparks 
which,  as  the  train  rushes  through  the  country,  set 
the  woods  on  fire. 

Brickets  are  bricks  made  of  coal-dust.  They  give 
a  very  hot  fire  but  burn  very  quickly. 

Charcoal  is  charred  wood.  It  is  not  cheap ;  it  gives 
a  very  hot  fire  but  burns  out  quickly.  It  is  used  by 
plumbers,  tinsmiths,  and  other  artisans.  It  is  also 


CARE  OF  THE  STOVE  15 

used  for  cooking  purposes,  but  this  is  expensive  on 
account  of  the  rapidity  with  which  it  is  consumed. 

Wood. 

It  is  much  cheaper  to  buy  kindling-wood  by  the  bag 
than  in  bundles.  It  is  necessary  to  use  but  very  little 
kindling  to  start  a  fire  if  it  is  laid  correctly,  that  is, 
lightly  on  the  paper  —  and  the  paper  loose.  Never 
stuff  a  whole  newspaper  in  at  the  bottom  of  the  fire- 
box. Also  remember  that  a  clean  stove  is  a  saving 
of  wood  and  coal ;  for  only  in  a  clean  stove  will  a  fire 
burn  well.  If  there  are  ashes  on  top  of  the  oven 
or  clinkers  in  the  fire-box,  these  will  take  the  heat 
which  we  need  for  our  cooking  and  heating  purposes. 

Matches. 

Before  matches  were  manufactured,  flint  and  steel 
were  struck  together  and  the  sparks  fell  among  tinder 
or  on  paper  and  set  it  afire.  Many  attempts  were 
made  to  use  chemicals  for  the  production  of  a  fire,  but 
it  was  not  until  1827  that  a  druggist  in  England  made 
a  really  practical  match.  He  sold  matches  at  the  high 
price  of  84  matches  for  25  cents.  In  1833,  a  man 
called  Preschel,  of  Vienna,  opened  the  first  factory 
for  making  phosphorus  matches. 

Find  out  all  you  can  about  the  mining  of  coal,  and 
how  matches  are  manufactured. 

Write  any  facts  you  can  find  on  these  two  subjects 
into  a  composition  and  bring  it  to  your  teacher. 


CHAPTER  III 
COCOA  AND  HOW  TO  COOK  IT 

The  stove  is  so  important  that  you  cannot  possibly 
learn  all  about  it  in  one  lesson. 

It  will  be  necessary  to  begin  all  over  again,  and  a 
second  time  make  the  kitchen  fire;  or,  if  you  have  a 
gas-stove,  review  the  lesson  about  a  kitchen-range. 
Going  quickly  over  the  points : 

How  to  clean  a  stove. 

How  to  lay  a  fire. 

When  to  open  and  when  to  close  the  damper. 

When  to  open  and  when  to  close  the  draught. 

When  to  open  and  when  to  close  the  check. 

How  can  we  save  coal? 

How  do  we  waste  coal  ? 

Now  we  do  our  first  cooking,  for  it  is  of  no  use 
to  know  our  stove  unless  we  can  use  it. 

Cocoa. 

Cocoa  is  one  of  the  simplest  things  to  make  and  one 
of  the  most  nourishing  drinks;  it  takes  the  place  of 
tea  and  coffee,  w7hich  no  girl  under  fourteen  years  old 
should  ever  drink.  Tea  and  coffee  make  her  nervous 
and  spoil  her  complexion;  she  cannot  grow  up  to  be 
strong  and  beautiful  if  she  drinks  stimulants,  and  tea 
and  coffee  are  stimulants. 

16 


COCOA  AND  HOW  TO  COOK  IT 


From  to-day  on,  you  will  choose  cocoa  or  milk  in- 
stead of  tea  or  coffee.  There  is  a  great  deal  of  nour- 
ishment in  cocoa,  for  it  is  made  of 

Milk, 

Cocoa, 

Sugar. 

Milk. 

Milk  has  all  the  different  kinds  of  building-material 
that  your  body  needs. 
You  would  have  to 
eat  two  eggs,  or  half 
a  pound  of  potatoes 
or  one  pound  of  cab- 
bage, or  nearly  a 
quarter  of  a  pound 
of  round  steak,  to 


get  as  much  strength 
as  you  can  get  from 
a  cup  of  milk. 


Fat..4.O- 
Ash-.  (XT- 


—Water: 
87.0 


-Protei 


n 


Carb 


ydrates: 

5.0 


Cocoa. 

Cocoa  gives  flavor  and  adds  some  protein. 


Sugar. 

Sugar  is  not  only  pleasing  to  the  taste,  but  gives 
heat  and  force  to  the  body  while  it  is  growing.  That 
is  why  children,  more  than  grown  people,  are  eager 
for  sugar.  We  call  this  the  food-value  of  sugar;  it 
is  a  carbohydrate,  which  yields  energy.  In  four  lumps 
of  sugar  we  get  as  much  energy  as  in  a  large  potato. 


i8 


PRACTICAL  HOMEMAKING 


Just  as  we  have  learned  that  we  can  develop  good 

or  bad  taste  in  the  furnishing  of  a  house,  so  we  can 

SM©y*\IS  form  good  and  bad 

GRANULATED  taste    in    foods.     If 

you  form  the  taste 
for  tea  and  coffee  it 
is  hard  to  break  it; 
but  it  is  necessary  to 
do  so  if  you  want  to 
ke  a  strong  woman. 


100.0 


Making  Cocoa. 

Never     begin     to 
cook     until     every- 
thing you  need  is  on 
the  kitchen  table. 
Cover  the  table  with  a  paper. 

Collect  materials,  judging  from  the  recipe  what  you 
will  want. 

In  the  cooking  of  cocoa  you  will  need  :  cocoa,  sugar, 
milk,  salt,  saucepan,  tablespoon,  knife,  cup  for  measur- 
ing, a  double  boiler  (or  two  saucepans  which  can  be 
made  into  a  double  boiler),  an  egg-beater,  a  utensil- 
plate.  See  that  the  kettle  on  the  stove  is  filled  and  the 
water  boiling. 

All  recipes  are  in  the  back  of  the  book.  Cocoa,  page 
129. 

After  the  cocoa  is  made  and  served,  scrape,  pile,  and 
wash  dishes. 


CHAPTER  IV 
MILK-TOAST—RULES  FOR  DISHWASHING 

In  the  last  chapter  you  learned  how  to  prepare  a 
kitchen  table  with  the  necessary  cooking  utensils,  but 
the  dishwashing  was  not  thoroughly  studied,  because 
there  was  not  time. 

We  cannot  wash  dishes  until  we  have  used  them ; 
this  gives  a  chance  to  try  a  new  recipe  at  each  lesson. 

Milk-Toast. 

Again  you  have  that  valuable  food,  Milk,  and  a 
second  valuable  food,  Bread. 

Bread 

is  one  of  the  most  nutritions  of  our  everyday  foods: 
three-fifths  solid  nutriment,  only  two-fifths  water. 
There  is  no  animal  food  and  there  are  few  cooked 
vegetable  foods  of  which  this  can  be  said.  Most 
foods  have  a  great  deal  of  water.  But  you  could  not 
live  on  bread  alone.  You  would  have  to  eat  four 
pounds  of  bread,  or  five  ordinary  five-cent  loaves,  to 
derive  enough  energy  and  protein  to  get  through  the 
day.  Protein  is  that  element  in  bread  which  builds 
up  and  repairs  the  body.  The  carbohydrates,  or 
starch,  are  the  fuel  that  give  heat  and  energy,  and 
make  us  want  to  work.  If  you  have  milk  and  butter 

19 


20 


PRACTICAL  HOMEMAKING 


with  bread  you  do  not  need  to  eat  as  much  bread,  and 
your  body  will  get  the  right  things  to  make  it  -grow, 


WKIBT12 


Fat:  1.3. 


Ash:  1.1 


to  keep  it  in  repair 
and  warm,  and  to 
give  you  a  feeling  oi 
energy. 

The  recipe  for 
milk-toast  is  on  page 
130  of  this  book, 
and  you  know  now 
how  to  cover  the 


table  and  get  out  all  needed  materials  before  beginning 
to  cook. 


Dishwashing. 

The  piling,  scraping,  and  rinsing  of  dishes  is  quite 
as  important  as  the  washing.  Dishes  that  stand  tin- 
piled  and  unrinsed  require  more  time  and  more  effort. 

It  is  well  to  have  the  directions  for  dishwashing 
typewritten  and  tacked  on  the  wall. 

To  Pile  Dishes  for  Washing. 

Scrape  all  bits  of  food  from  the  dishes  onto  one 
plate  —  and  empty  this  plate  into  garbage-pail,  which 
should  be  lined  with  newspaper.  Pile  dishes  in  order 
of  size,  cups  together,  saucers  together,  plates  to- 
gether, etc.,  silver  by  itself.  Never  set  one  glass  in 
another.  Soak  all  cooking-dishes. 

Soak  all  milk-dishes  or  dishes  that  have  had  dough 
in  them  in  cold  water.  Soak  egg-dishes  in  cold  water. 
Soak  all  dishes  that  have-  had  sugar  in  them  in  hot 


DISHWASHING  21 

water.     Soak  all   cereal-dishes   in   cold   water.     Boil 
greasy  dishes,  putting  in  soda  if  necessary. 

To  Wash  Dishes. 

Use  two  dishpans,  plenty  of  hot  water,  tray,  dish- 
cloth, and  towels. 

Always  refill  the  kettle  after  taking  water  from  it. 

Make  wash  water  soapy  with  soap-shaker.  The 
Jewish  people  use  soda  instead  of  soap. 

Take  dishes  from  rinsing  pan  and  set  them  on  drain- 
ing-tray. 

Order  of  Washing  Dishes. 

Cleanest  first 

Glasses,  silver,  teacups,  saucers,  rest  of  china,  granite 
and  tinware,  pots  and  p'ans. 

Kitchen  knives  and  forks  should  always  be  scoured 
with  Sapolio  or  with  ashes  to  take  off  the  spots. 

To  Clean  a  Milk-Bottle. 

First.     Soak  the  bottle  in  cold  water. 
Second.     Wash  with  other  glassware  in  hot,  soapy 
water. 

Third.     Rinse  with  hot  water. 

Pans  and  Kettles. 

Clean  seams  of  pans  with  a  match,  stick,  or  wooden 
skewer.  To  clean  kettles  in  which  something  has  been 
burned,  fill  with  water,  add  a  small  handful  of  soda, 
and  boil  —  repeating  this  process  if  not  entirely  suc- 
cessful at  first. 


22  PRACTICAL  HOMEMAKING 

Dry  tinware  near  the  stove,  woodenware  in  the  sun. 

Do  not  put  the  handles  of  knives  or  forks  into  water. 
Wipe  them  off  with  a  wet  cloth,  and  dry  well ;  soaking 
them  in  water  loosens  the  handles. 

After  dishes  are  washed  and  wiped,  empty  and  rinse 
both  pans,  dry  them,  and  hang  them  up ;  wipe  off  tubs 
where  dishes  are  washed. 

Kitchen  Sink. 

Near  the  sink  there  always  should  be  kept  a  sink 
brush,  a  sink  shovel,  a  soap-dish  and  washing  soap,  a 
soap-shaker,  a  drinking-glass,  a  strainer,  a  jar  of  soda, 
and  a  jar  of  wood  ashes  for  cleaning  knives. 


CHAPTER  V 

CREAM-TOAST  WITH  CHEESE— RULES 
FOR  WASHING  DISH-TOWELS 

Cream-Toast  with  Cheese. 

The  recipe  is  in  the  back  of  the  book,  page  131. 

Milk,  cheese,  and  bread  contain  all  the  food  neces- 
sary for  a  meal.  Milk  and  bread  we  have  discussed 
in  previous  chapters. 

Cheese. 

Cheese  is  one  of  the  substitutes  for  meat;  that,  is,  if 
you  have  no  meat,  cheese  will  give  you  the  same 
strength.  A  pound  of  cheese  has  as  much  value  as  a 
gallon  of  milk,  for  cheese  has  all  the  protein  and  fat 
of  milk,  with  most  of  the  water  taken  out. 

Cook,  and  serve  the  cheese-toast.  Pile  dishes,  as  in 
last  lesson.  Now  go  more  slowly  and  more  carefully 
with  the  dishwashing;  and  we  shall  proceed  to  take 
up 

Washing  Dish-Towels. 

Dish-towels  must  be  washed  every  time  they  are 
used.  If  grease  is  allowed  to  dry  on  the  towels  they 
are  hard  to  get  clean.  Dish-towels  must  be  washed 
while  still  wet. 

23 


24  PRACTICAL  HOMEMAKING 

Use  towel-pan  and  plenty  of  hot  water,  small  rub- 
bing board,  and  soap. 

Wash  one  piece  at  a  time,  the  cleanest  first. 

Rinse  each  piece  in  another  basin ;  shake  out ;  hang 
on  rack  with  edges  even. 

Towels  must  be  boiled  at  least  once  a  week  to  keep 
them  fresh  and  white. 


CHAPTER  VI 

CEREALS 

Cereals. 

Cereals,  or  grains,  are  simply  the  seeds  of  certain 
grasses,  that  are  used  for  food.  Cereals  contain 
woody  fiber,  and  so  must  be  cooked  a  long  time.  They 
also  contain  much  starch  and  some  protein  (the  part 
of  food  that  builds  up  and  repairs  tissue). 

To  know  how  to  cook  cereals  is  very  important,  be- 
cause there  is  more  real  nourishment  for  the  money  in 
cereals  than  in  most  other  kinds  of  food. 

TIME-TABLE  FOR  COOKING  CEREALS 

Amt.  Water          Salt  Time 

Cereal  Cups  Cups  tsp.  min. 

Rolled  Oats  i  2l/2  I  40 

Oatmeal    (coarse)  I  3^,  il/2  40 

Pettijohn's  I  2  I  40 

Cream  of  Wheat  I  4  il/2  40 

Wheatena  i  4  il/2  30 

Rice  i  6  2  30 

H.  O.  i  2  i  30 

Hominy  (fine)  i  4  2^2  hrs.  or 

Cornmeal  I  4  2  J  longer 

Cereals  can  be  divided  into  three  classes : 
Raw  cereals,  such  as  old-fashioned  oatmeal,  corn- 
meal,  etc.     (These  need  long  cooking.) 

25 


26 


PRACTICAL  HOMEMAKING 


Water:  12,' 
R-otein-.S 


hydrates:  770 


Partially  cooked,  such  as  Cream  of  Wheat,  H.  O., 
Quaker  Oats,  etc.      (These  need  less  cooking.) 

Prepared  cereals,  such  as  Shredded  Wheat,  Force, 
etc.      (These  require  no  cooking.) 

The  only  differ- 
ence in  the  cooking 
of  cereals  is  the 

-Fat*  20  amount  °f  time  re- 
quired in  the  boiling 
and  the  amount  of 
water  used. 

A  K-  1  O  ^e  water  should 
be  boiling  and  salted 
when  the  cereal  is  added.  Cook  for  five  minutes  di- 
rectly over  the  fire,  and  stir  lightly  with  a  fork  until 
all  is  thoroughly  mixed.  Then  cook  in  a  double  boiler 
or  in  a  small  saucepan  placed  over  a  larger  saucepan, 
the  larger  one  containing  boiling  water  (jthis  to  pre- 
vent the  cereal  from  ©$£f 
burning).  While 

cooking,     stir    occa-  A-r^Water:  11.0 

sionally     from     the   ^.  5  Q_ A-Protem:  11.8 
bottom  with  a  fork. 

As  the  water  un-  ,, 

derneath  boils  away,  \      /  Carbo- 

more       should       be 
added;    also,    if    the 
cereal    absorbs    the 
water. 

For  experience,  cook  two  cereals,  one  in  a  double 
boiler,  one  in  two  saucepans. 


\ I    hydrates:  69.. 2 
-— V 

water    too    rapidly    add    more 


CEREALS 


27 


Leave  dishes  used  in  preparation  on  the  tubs  for 
later  washing. 

When  the  cereal  is  cooked,  serve  and  eat  with  milk 
and  sugar;  but  first  fill  the  boiler  and  saucepans  with 
cold  water  to  make 
the  washing  easier 
later. 

Every  girl  before 
she     gets     to     this;    Protein  :1 2-2.' 

chapter  understands 

Carbo-         >• 

hydrates:  737 


Water:  10.6 


—Fafcl.T 


-Ash:  1.8 


perfectly  how  to 
make  the  fire ;  how  to 
prepare  a  kitchen- 
table  for  a  cooking-lesson;  how  to  wash  dishes  and 
dish-towels.  There  is  more  cleaning  up  after  cooking 
than  this.  The  kitchen-table  must  always  be  scrubbed. 
A  kitchen-table  can  be  a  beautiful  piece  of  furni- 
ture, but  it  needs  daily  care  and  always  the  right 

All      bare      wood, 
that  is  unpainted,  un- 
:Water:l0.5   varnished,     and     un- 
>in:12.2,   stained,      is      cleaned 
exactly    as    we    shall 
clean      the      kitchen- 
table. 


Fat:  1.5 

Carbo-   ^ 
hydrates -.73. 9 


Ash -.1.9 


To  Clean  Table. 

Use  basin  of  hot  water,  two  muslin  cloths,  brush  and 
Dutch  Cleanser  or  Sapolio.  (Never  use  soap;  it 
makes  a  table  yellow.) 


28  PRACTICAL  HOMEMAKING 

Wash  one-half  of  table  at  a  time,  to  leave  a  place 
for  the  cleaning-materials. 

First.  Wipe  it  with  cloth  wrung  out  with  hot 
water  in  basin. 

Second.  Shake  Dutch  Cleanser  on  wet  space  and 
scrub  with  a  brush  —  straight  with  the  grain  of  the 
wood  —  as  scrubbing  round  and  round  does  not  take 
the  dirt  out. 

Third.     Wipe  off  with  a  wet  cloth. 

Fourth.     Wipe  with  dry  cloth. 

After  table  is  washed,  put  away  Dutch  Cleanser; 
empty,  rinse,  and  dry  pan ;  hang  it  up ;  rinse  out  brush 
and  put  it  away,  bristles  down;  wash  out  the  cloths 
used  in  washing  tables;  wipe  up  floor  if  any  water  has 
been  spilled. 

Cereal  recipes  on  pages  131,  and  132. 

Farina  with  Dates. 
Indian  Pudding. 
Steamed  Rice. 
Rice  Pudding. 


CHAPTER  VII 
BEDS  AND  BED-MAKING 

There  is  certain  household  work  that  we  have  to  do 
every  day  of  our  lives.  In  the  last  six  chapters  we 
have  been  studying  about  these  daily  tasks  in  the 
kitchen :  care  of  stove,  cooking,  dishwashing  and  clean- 
ing-up  which  always  follows  the  preparation  of  a 
meal.  We  keep  this  work  from  becoming  dull  and 
monotonous  only  by  doing  it  so  well  that  it  becomes 
an  art. 

Other  daily  duties  that  can  never  be  omitted  from 
any  day  are  those  connected  with  the  bedroom.  Just 
as  surely  as  every  man,  woman,  and  child  must  spend 
a  part  of  every  twenty-four  hours  in  bed,  just  so  surely 
must  the  bed  be  aired  and  made  daily.  A  girl's  bed- 
room, in  a  way,  represents  the  girl;  if  it  smells  sweet, 
it  is  because  the  bad  air  is  always  being  replaced  by 
the  fresh  air  coming  in;  if  it  is  clean,  dainty,  and 
orderly,  and  not  filled  with  a  lot  of  dust-collecting 
things ;  we  think  at  once  that  the  girl  who  sleeps  in 
that  room  is  a  neat,  attractive  girl  with  good  taste. 
We  have  often  seen  bedrooms  so  pleasing  that  we  long 
to  know  the  girls  who  sleep  in  them  and  take  care  of 
them. 

29 


30  PRACTICAL  HOMEMAKING 

Beds. 

There  are  many  kinds  of  beds. 

Brass  beds  are  sanitary  (that  is,  clean  and  healthy), 
but  they  are  expensive  and  hard  to  keep  polished. 

Wooden  beds  are  not  sanitary,  because  bedbugs  are 
apt  to  get  into  the  cracks  of  the  wood. 

Iron  beds,  painted,  are  inexpensive,  easy  to  clean; 
and  they  do  not  attract  bugs. 

It  is  more  healthy  to  sleep  in  a  single  bed  than  in  a 
double  bed. 

Mattresses. 

The  best  kind  of  a  mattress  for  a  bed  is  made*  of 
hair,  but  this  is  the  most  expensive.  Cotton  mat- 
tresses are  good  and  less  expensive.  Excelsior  mat- 
tresses are  often  used,  but  they  are  hard.  An  excel- 
sior mattress  will  be  found  to  be  more  comfortable  if 
covered  with  a  cotton  pad  (quite  thick)  or  an  old 
blanket.  A  feather  mattress  is  bad ;  it  absorbs  the 
moisture  from  the  body,  and  it  is  not  good  for  the 
back,  as  one  should  have  the  back  as  flat  as  possible 
during  sleep. 

Turn  the  mattress  every  day,  and  let  it  air  at  least 
an  hour,  so  placed  that  air  can  reach  both  sides. 

Pillows. 

Too  high  a  pillow  is  bad  for  the  back.  If  a  girl  is 
accustomed  to  a  high  pillow  it  will  be  hard  to  do  with- 
out it  all  at  once,  but  each  night  lower  it  a  little  until 
one  low  pillow  only  is  used,  or  better  still  no  pillow. 


BEDS  AND  BED-MAKING  31 

Sheets. 

Each  bed  must  have  two  sheets.  Sheets  should  be 
two  and  three- fourths  yards  long.  This  not  only  is 
long  enough  to  tuck  in  well,  but  it  also  serves  to  pro- 
tect the  mattress  and  blankets.  Cheap  sheets  are  sel- 
dom long  enough.  In  buying  sheets  always  insist 
upon  having  them  measured. 

Blankets. 

Cotton  and  woolen  blankets  are  better  than  com- 
forters, excepting  in  winter,  when  both  are  needed. 
The  blankets  wash ;  they  allow  some  air  to  get  through, 
and  they  do  not  hold  the  moisture  from  the  body  as 
comforters  do.  Feather  beds  should  not  be  used  as 
covering.  A  comforter  must  never  be  used  on  a  baby's 
bed  —  for  a  comforter  cannot  be  washed. 

Pad. 

Cover  the  mattress  with  a  pad  to  keep  the  mattress 
clean  and  to  make  the  bed  comfortable. 

Spread. 

Dimity  is  the  best  material  for  a  spread  because  it 
washes  easily  and  makes  a  bed  look  smooth  and  dainty. 

Bedmaking. 

Every  morning  the  moment  you  are  out  of  bed, 
throw  the  bedding  over  chairs  and  allow  it  to  air  for 
an  hour,  or  while  breakfast  is  being  prepared  and 
eaten.  The  following  is  the  way  we  make  a  bed ;  the 


32  PRACTICAL  HOMEMAKING 

exact  methods  of  the  making  are  to  be  taught  to  the 
pupils  by  the  teacher : 

First.  Be  sure  the  mattress  is  the  other  side  up 
from  what  it  was  the  night  before;  thus  they  wear 
longer  and  don't  become  worn  down  in  one  place. 

Second.  Have  a  pad  or  square  of  canton  flannel 
over  the  mattress  and  under  the  lower  sheet. 

Third.  Have  under  sheet  right  side  up,  broad  hem 
at  the  top. 

Fourth.  Have  second  sheet  wrong  side  up,  broad 
hem  at  the  top. 

Be  sure  that  both  sheets  have  middle  crease  exactly 
in  the  middle  of  the  bed. 

Fifth.  Put  the  blanket  on  the  bed  at  least  a  quarter 
of  a  yard  below  top  of  the  bed,  and  turn  top  sheet 
down  to  keep  the  blanket  clean. 

Both  sheets  and  blanket  should  be  tucked  in  with 
square,  hospital  corners  and  should  be  pulled  so  tight 
that  there  is  not  a  crease  anywhere. 

Sixth.  The  spread  should  be  put  on,  also  with 
square  corners,  but  the  sides  of  the  spread  should  not 
be  tucked  in. 

Seventh.  The  way  a  pillow  is  put  on  a  bed  can 
entirely  spoil  the  looks  of  a  bed ;  but  if  the  pillow 
is  very  clean  and  very  smooth,  and  lies  very  square  on 
the  bed,  it  will  add  to  the  beauty. 

Eighth.  If  a  comforter  is  used  it  is  better  to  roll 
the  comforter  and  put  it  at  the  foot  of  the  bed  than 
to  make  up  the  bed  with  the  comforter  under  the 
spread,  because  you  want  your  bed  as  square  as  a  box, 


BEDS  AND  BED-MAKING  33 

and  it  is  not  possible  to  have  square  edges  if  you  make 
the  bed  up  with  the  comforter. 

In  another  chapter  we  shall  learn  how  to  clean  the 
bed.  You  will  not  have  time  to  clean  your  bed  every 
morning,  but  you  should  clean  it  once  a  week. 


CHAPTER  VIII 

MORNING  SWEEPING  AND  DUSTING  OF 
BEDROOM 

This  chapter  is  still  about  the  work  that  somebody 
in  every  household  has  to  do  every  morning.  Not 
only  does  the  bed  have  to  be  aired  and  made,  but  the 
bedroom  has  to  be  put  in  order  and  left  free  from  dust 
and  attractive.  Every  room  in  the  house  should  be 
treated  likewise. 

Just  as  we  wash  our  bodies,  our  face  and  hands, 
comb  and  arrange  our  hair,  and  dress  ourselves  as  at- 
tractively as  we  can  every  morning,  so  we  put  the 
house  in  order  and  make  our  rooms  fresh,  sweet,  and 
clean. 

In  the  last  chapter  you  learned  how  to  make  the 
bed.  Besides  the  bedmaking  you  must  pick  up  and 
put  into  its  own  place  every  article  that  has  got  out 
of  place.  Soiled  clothes  must  be  put  into  the  soiled- 
clothes  barrel ;  hang  up  any  coats,  dresses,  or  hats,  not 
in  use;  see  that  books  are  in  the  bookcase,  and  scrap- 
baskets  emptied. 

Sweeping. 

Now  sweep  the  floor. 

In  sweeping  use  different  sides  and  corners  of  the 
broom,  so  that  it  may  wear  evenly. 

34 


MORNING  SWEEPING  35 

Before  sweeping  any  room  see  that  no  uncovered 
food  is  in  the  room  or  anything  that  dust  will  in- 
jure. 

Sweep  out  the  corners  of  the  room  first  (a  small 
brush  for  this  is  best).  Sweep  towards  the  center  of 
the  room ;  sweep  with  short  strokes,  keeping  the  broom 
close  to  the  floor  so  the  dust  won't  fly  about. 

Use  a  dustpan  and  brush  to  gather  up  the  dirt  that 
you  have  swept  into  a  pile  in  the  middle  of  the  room. 

If  you  have  a  coal  stove  it  is  better  to  burn  this  dust, 
as  it  may  contain  disease  germs.  If  you  have  a  gas 
stove,  put  the  dust  in  a  paper  and  send  it  out  with  the 
ashes. 

Shake  out  the  broom  after  using,  or  brush  it  out 
with  a  small  brush. 

Dusting. 

Use  cheesecloth  dusters,  because  cheesecloth  is  soft. 

Never  use  a  feather  duster,  as  it  only  scatters  the 
dust. 

With  a  dry  duster  wipe  off  the  windows,  mirrors, 
brass,  china,  and  books.  Then  shake  the  duster  out 
of  the  window  and,  after  dampening  it,  wipe  the  other 
articles,  dusting  the  shelf  or  table  on  which  they  stand. 

Woodwork  should  be  wiped  off  with  a  damp  cloth. 
This  includes  chairs,  tables,  desk,  etc. ;  —  that  is,  any 
wood  that  is  painted,  varnished,  or  stained.  For 
highly  polished  wood  you  must  use  a  dry,  woolen  cloth ; 
a  damp  cloth  leaves  streaks. 

After  the  room  is  clean,  hang  up  the  broom. 

After  wiping  dustpan  with  soiled  duster,  put  it  away. 


36  PRACTICAL  HOMEMAKING 

Shake  the  duster  out  of  the  window,  wash  and 
hang  in  air  to  dry. 

Cheesecloth  dusters  should  be  washed,  scalded,  and 
dried  (out-of-doors  when  possible)  each  time  after 
using. 

Look  about  each  room  before  leaving  it  and  see  that 
everything  is  clean,  everything  straight  and  in  order, 
and  nothing  lying  about  that  should  be  put  away. 
The  window  shades  at  the  windows  should  be  evenly 
drawn. 

A  room  can  be  clean  and  yet  out  of  order  and  un- 
attractive. 

No  girl  should  expect  her  teacher  to  do  any  of  the 
work,  all  the  work  is  to  be  performed  by  the  pupils. — 
A  teacher's  work  is  to  direct  and  criticize. 


CHAPTER  IX 
PERSONAL  HYGIENE 

Hygiene  is  the  science  of  health ;  and  Personal  Hy- 
giene has  to  do  with  those  acts  which  we  must  or  must 
not  perform  in  order  to  keep  our  bodies  in  perfect  con- 
dition. Sometimes,  when  you  read  or  hear  of  the 
simple  rules  that  are  necessary  for  health,  you  will 
want  to  say,  "  I  always  do  that,"  or  "  I  never  do 
that " ;  but  the  most  careful  people  in  the  world  have 
to  be  reminded  constantly  of  the  everyday  acts  that 
affect  health,  and  the  girl  is  in  danger  who  is  too  sure 
of  her  knowledge  on  this  subject. 

In  the  first  chapter  we  looked  at  the  house  to  see 
if  it  conformed  to  all  the  rules  of  household  hygiene. 
We  examined  each  article  of  furniture  to  see  if  it  was 
as  perfectly  adapted  to  its  use  as  it  could  be.  In  this 
chapter  we  are  to  study  the  hygiene  or  health  of  the 
people  who  live  in  the  house.  A  house  consists  of 
walls,  ceilings,  floors,  and  the  furnishings.  A  home 
means  the  house  and  the  people  who  live  in  it. 

The  Skin. 

Every  girl  wants  a  clear  skin.  This  is  a  mark  of 
great  beauty;  the  skin  more  than  anything  else  is  a 
sign  of  bodily  health  or  disease.  A  smooth,  clear  skin 

37 


38  PRACTICAL  HOMEMAKING 

means  that  the  tiny  blood  vessels  are  in  good  condi- 
tion ;  that  the  circulation  is  good ;  that  the  right  nour- 
ishment is  being  supplied  to  the  body  and  that  diges- 
tion is  normal.  A  dull,  sallow  skin,  or  pimples  on  the 
face,  indicate  that  the  blood  or  circulation  is  out  of 
order. 

To  keep  the  skin  in  perfect  condition : 

First,  Food.  Eat  the  right  food  at  meals  and  eat  it 
slowly. 

Eat  nothing  between  meals. 

Do  not  buy  impure,  uncovered  food  from  push  carts. 

Study  what  is  the  right  food  for  a  growing  girl,  and 
take  pains  to  get  it. 

Do  not  drink  tea  or  coffee  while  you  are  getting  your 
growth. 

Second,  Air.  Fresh  air  contains  oxygen.  We 
must  breathe  a  great  deal  of  oxygen  into  our  lungs  to 
make  the  skin  clear  and  the  cheeks  red. 

Impure  air  is  filled  with  the  poisonous  waste  sub- 
stances breathed  out.  It  contains  the  refuse  from  the 
lungs ;  it  is  filled  with  dust  and  germs  and  is  lacking  in 
oxygen. 

It  is  just  as  bad  to  breathe  impure  air  as  to  drink 
impure  water.  You  would  not  think  of  bathing  in  the 
water  another  girl  had  bathed  in,  but  you  forget  that 
it  is  as  bad  to  breathe  into  your  lungs  the  air  which 
another  has  breathed  out  from  hers. 

Bad  air,  or  not  enough  air,  affects  digestion  and  cir- 
culation, and  shows  in  the  skin.  The  signs  are :  pim- 
ples, dullness  of  skin,  and  a  puffy  look,  especially 
around  the  eyes. 


PERSONAL  HYGIENE  39 

The  rebuilding  of  the  body  is  done  largely  at  night, 
during  sleep,  and  oxygen  is  a  necessary  part  of  this 
process  of  rebuilding.  For  this  reason  the  window 
must  be  open  in  a  bedroom  at  night  to  allow  the  fresh 
air  to  come  in  and  the  bad  air  to  go  out. 

Third,  Sun.  If  possible,  have  your  house  face  south 
or  west,  as  these  are  the  sunny  exposures. 

Disease  germs  live  best  in  dark  places,  away  from 
the  sun.  A  room  with  sun,  therefore,  is  a  more 
healthy  room  than  one  without.  There  have  been 
cases  of  face  eruptions  traced  to  living  in  sunless 
rooms.  If  you  cannot  have  sun  in  your  room,  you 
can  have  air,  and  then  plan  to  be  out  in  the  sunlight 
as  much  as  possible. 

Fourth,  Exercise.  Exercise  is  absolutely  necessary 
for  a  good  circulation ;  and  good  circulation  is  neces- 
sary to  carry  off  the  waste  matter  of  the  body,  other- 
wise this  waste  matter  \vill  clog  and  poison  your  sys- 
tems. Nothing  will  ruin  the  skin  more  quickly  than 
this  kind  of  poison. 

Choose  walking,  when  possible,  rather  than  riding 
in  the  subway  or  a  hot  trolley-car.  Remember  you 
are  aiding  circulation  in  the  one  case  and  retarding  it 
in  the  other. 

Fifth,  The  Morning  Bath.  The  loose  dirt  which 
we  accumulate  from  the  outside  is,  perhaps,  blacker, 
but  it  is  not  so  dangerous  as  the  dirt,  consisting  of 
waste  matter  and  poisonous  substances,  which  is  given 
off  through  the  skin,  and  which  can  be  partially  ab- 
sorbed again  to  poison  the  body  if  it  is  not  removed 
every  day. 


40  PRACTICAL  HOMEMAKING 

As  a  proof  of  how  easy  it  is  for  substances  to  go  in 
through  the  pores  of  the  skin,  if  you  rub  a  certain  acid 
on  to  your  skin  that  acid  can  be  detected  in  your  urine 
a  few  hours  later. 

Perspiration  and  grease  pass  out  through  the  pores 
of  the  body;  if  not  washed  or  rubbed  off,  this  hardens 
and  clogs  the  pores;  it  also  gives  off  a  disagreeable 
odor. 

Do  not  wash  only, —  rub  the  skin  hard  every  day. 
This  is  good  for  the  nerves  of  the  skin.  This  exer- 
cise makes  them  sound,  healthy,  and  hardy. 

The  good  or  bad  treatment  of  the  skin  has  an  im- 
mediate effect  on  general  health. 

Remember : 

We  breathe  through  the  skin  as  well  as  through  our 
mouths. 

We  feel  through  the  skin. 

The  skin  must  be  clean  so  that  nothing  will  obstruct 
it  in  throwing  off  obnoxious  matter  and  in  taking  in 
oxygen. 

Because  there  is  not  a  bath-room  in  the  house,  is  no 
reason  for  not  bathing.  A  good  way  to  take  a  bath 
without  a  bath-room  is  this : 

Take  two  basins  of  water,  one  warm  and  one  cold, 
have  a  wash  cloth  for  each,  soap  and  a  towel.  Stand 
in  a  third  basin  or  tin  tub.  With  the  warm  water  and 
soap  wash  every  part  of  your  body.  With  the  cold 
water  rinse  the  body.  Dry  and  rub  hard  with  a  coarse 
towel.  Rinse  out  all  basins,  wash  out  cloths  and  put 
in  sun  to  dry.  Put  towel  where  it  will  dry  thoroughly 


PERSONAL  HYGIENE  41 

- — wash  this  towel  out  two  or  three  times  a  week. 
Never  allow  any  one  else  to  use  your  wash-cloths  or 
towel. 

Cosmetics. 

It  is  natural  that  every  girl  should  want  to  make  her 
skin  as  lovely  as  possible,  but  it  is  by  air,  sun,  good 
circulation  and  good  digestion  that  this  beauty  will 
come.  Not  by  preparations  and  powders  bought  at 
the  drug-store.  These  po\vders  often  contain  lead, 
which  makes  ugly  blackheads  in  the  skin.  Also,  this 
lead  poisoning  may  enter  the  body  through  the  pores 
and  affect  the  muscles  and  the  digestion.  Even  if 
there  is  no  lead  in  face-powders,  they  often  contain  in- 
gredients which  in  time  make  eruptions  on  the  skin. 

Hands  and  Nails. 

Every  girl  should  wash  her  hands  just  before  cook- 
ing or  before  touching  food.  Also,  wash  the  hands 
after  going  to  the  toilet,  after  arranging  the  hair  or 
putting  on  shoes  and  stockings.  To  avoid  chapped 
hands,  dry  thoroughly  after  washing,  and  at  night  rub 
with  a  pure  cold  cream. 

It  is  not  enough  to  manicure  the  nails  once  in  a 
while.  Keep  the  nails  moderately  short  and  always 
have  an  orange-stick  conveniently  near  the  wash-basin, 
so  that  the  nails  may  be  cleaned  each  time  the  hands 
are  washed. 

Hair. 

A  very  careful  cook  will  always  wear  a  cap  when 
she  is  in  the  kitchen.  This  is  to  prevent  any  possi- 


42  PRACTICAL  HOMEMAKING 

bility  of  loose  hairs  getting  into  the  food.  Any  per- 
son who  takes  any  part  in  cooking  will  be  sure  that 
her  hair  is  neat  and  held  securely  in  place.  No  girl 
should  ever  comb  her  hair  in  the  kitchen,  or  in  the 
room  where  the  family  eats.  Nor  should  she  wash 
her  hair  at  the  kitchen  sink. 

Once  a  week  wash  out  the  hair-brush  and  comb  in 
hot  water  with  a  little  ammonia  in  the  water.  The 
ammonia  is  needed  to  cut  the  grease  which  comes 
from  the  hair.  Do  not  put  the  handle  of  the  brush  in 
the  water. 

It  is  well  for  a  girl  to  remember  that  every  time 
she  goes  out  of  doors  without  a  hat,  the  air  blowing 
through  her  hair  gives  it  strength  and  beauty.  Sun, 
air,  and  brushing  the  hair  once  a  day  will  keep  it  in 
such  good  condition  that  a  wet  shampoo  is  necessary 
only  about  once  in  two  weeks.  The  best  shampoo  for 
a  healthy  scalp  is  hot  soapsuds  made  of  pure  un- 
scented  soap.  Do  not  rub  the  soap  directly  on  the 
head  as  this  makes  the  hair  sticky.  Make  soapsuds, 
wash  the  hair  in  these  suds  and  then  rinse  four  or  five 
times  in  clear  hot  water. 

Teeth. 

There  is  not  a  girl  who  studies  this  book  who  .does 
not  know  she  should  brush  her  teeth  morning  and 
night  with  a  tooth-brush  which  no  one  excepting  her- 
self ever  uses,  using  tooth-powder  when  possible,  and 
rinsing  the  mouth  with  fresh  water  after  each  brush- 
ing. But  girls  forget  that  much  of  the  disease  that 
people  suffer  from  comes  from  unclean  and  decayed 


PERSONAL  HYGIENE  43 

teeth.  Bad  teeth  are  breeding-places  for  bacteria  and 
germs.  These  disease-germs  get  mixed  with  the  food 
and  then  get  into  the  stomach  and  intestines,  where 
they  often  cause  disease.  If  a  girl  could  only  realize 
this,  she  would  never  go  to  school  without  brushing 
her  teeth  hard,  and  never  go  to  bed  leaving  particles 
of  food  in  her  mouth  to  cause  this  dangerous  decay. 

Feet. 

A  strong  foot  is  a  foot  with  the  muscles  in  a  healthy 
condition.  The  widest  part  of  the  foot  is  at  the  toes. 
Let  any  girl  spread  her  foot  out  with  her  shoe  off,  and 
look  at  the  foot  and  then  at  the  shoe,  and  she  will  see 
that  the  shoe  is  often  narrowest  at  the  toe.  When  the 
foot  is  crowded  into  a  pointed  shoe  the  muscles  are 
first  hampered  and  finally  rendered  almost  useless. 
The  toes  have  had  no  freedom  of  action  and  the  mus- 
cles no  exercise.  The  foot  loses  its  spring,  becomes 
weak,  and  flat-foot  is  often  the  result.  The  tempta- 
tion to  buy  pointed  shoes  is  even  greater,  because  these 
shoes  are  often  the  cheapest  kind;  but  it  is  money  well 
spent  when  a  girl  buys  square-toed  shoes,  even  if  she 
has  to  pay  more. 

If  a  girl  changes  her  stockings  at  least  every  other 
day  in  winter,  and  every  day  in  warm  weather,  she  will 
find  that  her  feet  keep  warmer  in  winter  and  cooler  in 
summer  and  grow  less  tired.  It  is  very  simple  to  wash 
out  stockings.  They  do  not  need  to  be  ironed,  but 
dried  well. 

Bathe  the  feet  in  hot  water  when  tired,  a  little  cook- 
ing soda  in  the  water  is  a  good  thing.  Wash  the  feet 


44  PRACTICAL  HOMEMAKING 

in  cold  water  every  morning.     This  will  keep  the  mus- 
cles hard  and  the  feet  strong. 

When  the  feet  are  not  in  a  good  condition,  a  tired 
feeling,  irritability,  nervousness,  and  depression  is  the 
result. 

Eyes. 

For  reading,  studying,  sewing,  or  any  work  that  re- 
quires keen  eyesight,  daylight  is  better  than  gas  or 
electric  light,  but  every  one  must  read  or  work  some- 
times by  artificial  light.  Whether  you  get  your  light 
from  a  window  or  from  a  gas-jet,  the  light  should 
come  from  behind  and  above  you.  For  writing,  have 
it  come  over  your  left  shoulder  if  possible. 

If  a  girl  has  to  strain  her  eyes  to  see  objects  clearly, 
or  has  frequent  headaches,  or  the  eyes  look  red  at  the 
end  of  the  day,  she  should  go  to  an  oculist  at  once. 
Glasses  in  time  often  save  the  eyes  for  a  lifetime. 


CHAPTER  X 
SETTING  THE  BREAKFAST-TABLE 

Before  setting  the  table  for  breakfast,  always  air 
the  dining-room.  Even  if  the  weather  is  very  cold, 
open  the  window  wide  for  a  few  moments  to  let  the 
bad  air  out  and  the  fresh  air  in.  If  the  weather  per- 
mits, keep  the  windows  open  while  breakfast  is  being 
cooked. 

If  the  dining-room  is  a  room  separate  from  kitchen, 
dust  thoroughly  before  setting  the  table.  When  the 
kitchen  is  used  for  a  breakfast-room,  dust  the  table 
with  clean  damp  cloth  before  setting. 

You  now  have  a  place  free  from  dust  and  filled  with 
fresh  air ;  in  such  a  room  food  can  stand  uncovered  on 
the  table  without  danger  of  contamination. 

Setting  the  Table. 

In  preference  to  tablecloths,  use  plain,  but  well- 
laundered,  doilies  with  a  bare  table ;  these  are  easily 
washed  and  ironed,  and  a  spot  on  one  does  not  mean 
that  all  must  be  washed. 

The  first  thing  to  set  on  the  table  is  a  centerpiece. 
On  this  have  flowers,  if  possible,  or  fruit,  or  one  of 
the  dishes  of  food. 

The  plates  come  next,  set  at  even  distances  apart. 

Knives  and  spoons  should  be  placed  at  the  right, 
the  sharp  edge  of  the  knife  towards  the  plate. 

45 


46  PRACTICAL  HOMEMAKING 

Forks  and  napkins  at  the  left. 

Glasses  at  the  top  of  the  knives,  three-quarters  full 
of  water. 

On  the  table  must  be  pepper,  salt,  bread,  butter,  a 
pitcher  of  water,  a  small  pitcher  of  milk,  and  sugar. 
What  other  things  are  to  go  onto  the  table  depends 
upon  what  is  to  be  served  for  breakfast. 

Place  the  chairs  at  the  table  the  last  thing. 

After  the  meal  is  over,  take  away  the  chairs  first; 
then  pile  up  the  dishes  neatly  after  taking  them  to  the 
kitchen.  Brush  the  crumbs  from  the  table,  put  away 
the  doilies  in  the  place  kept  especially  for  table-linen, 
dropping  the  soiled  ones  in  the  wash. 

Brush  up  under  the  table. 

Unless  the  weather  is  very  cold,  leave  the  window 
open  a  little  from  the  top. 

A  very  good  breakfast  for  a  family  where  there  are 
children  is :  coffee  for  the  father  and  mother ;  milk  for 
the  children;  cereal  with  milk  and  sugar;  toast  and 
butter  for  all. 

In  the  next  chapter  we  shall  learn  how  to  prepare 
such  a  breakfast,  but  if  in  one  lesson  a  girl  learns  how 
to  set  a  table  perfectly  she  has  done  a  good  piece  of 
work.  It  means  training  the  eye  to  see  with  exact- 
ness, so  that  the  least  unevenness  in  the  placing  of  any 
object  will  be  noticed  immediately,  as  well  as  the  train- 
ing of  the  memory  to  remember  everything  that  is  to 
be  set  on  the  table. 


CHAPTER  XI 
PREPARING  BREAKFAST 

This  is  to  be  a  Breakfast  of  coffee  for  grown-up 
people;  milk  for  children;  Cream  of.  Wheat  with  milk 
and  sugar;  toast  with  butter. 

The  first  thing  to  be  done  is  to  see  that  the  fire  is 
made  by  the  method  described  in  Chapter  II. 

Then  fill  the  kettle  with  fresh  cold  water,  and  put  it 
on  to  boil.  No  matter  what  you  are  going  to  have  to 
eat,  the  first  important  thing  after  the  fire  is  made  is 
to  put  a  kettle  of  fresh  water  on  to  boil. 

In  Chapter  III  we  learned  exactly  how  to  cover  the 
kitchen-table  and  to  collect  all  food  and  utensils  to  be 
used  in  cooking  before  beginning  to  cook. 

For  this  breakfast  we  shall  need  on  the  working- 
table  : 

Cream  of  Wheat,  salt,  double  boiler,  measuring-cup, 
tablespoon,  teaspoon,  utensil  plate,  coffee,  coffee-pot, 
bread  and  knife.  It  is  not  necessary  to  set  butter, 
sugar,  and  milk  on  this  working-table.  These  can  be 
put  at  once  on  the  dining-table. 

Three  recipes  are  to  be  used  in  this  breakfast.  All 
are  in  the  back  of  the  book : 

Coffee,  Cereal,  Toast. 

47 


48  PRACTICAL  HOMEMAKING 

Since  it  takes  forty-five  minutes  to  cook  the  Cream 
of  Wheat,  and  only  fifteen  minutes  to  make  the  coffee, 
any  girl  knows,  of  course,  that  her  first  duty  is  to  put 
the  raw  cereal  into  the  boiling,  salted  water  and  let  it 
be  cooking  while  she  does  all  the  rest  of  the  cooking. 

Now  get  the  coffee  started,  and  lastly  make  the 
toast.  Very  few  girls  know  how  to  make  good  toast. 

In  the  last  chapter  you  learned  how  to  set  the  table. 
In  this  chapter  you  have  learned  how  to  cook  a  break- 
fast. In  the  next  chapter  you  will  fit  the  two  to- 
gether. 


CHAPTER  XII 
BREAKFAST  COMPLETE 

The  cereal  we  are  to  cook  in  this  chapter  is  H.  O., 
and  we  shall  serve  graham  bread  and  butter  instead 
of  toast. 

All  the  work  referred  to  in  this  chapter  will  be  re- 
view work,  but  there  is  one  thing  in  knowing  how  to 
do  several  tasks  separately  while  it  is  much  more  dif- 
ficult to  make  each  duty  fit  in  with  all  the  other  duties 
so  that  there  is  order  and  no  confusion. 

If  a  girl  was  getting  the  breakfast  herself  she  would, 
of  course,  first  bathe  and  dress  herself  and  leave  the 
window  open  in  her  bedroom  and  the  bedclothes  airing. 
Then  she  \vould : 

First.     Make  the  fire  and  put  the  kettle  on  to  boil. 

Second.     Air  and  dust  the  dining-room. 

Third.  Get  out  all  utensils  and  materials  for  cook- 
ing breakfast. 

Fourth.  Start  the  cereal;  place  the  coffee  on  the 
back  of  the  stove  to  cook  slowly. 

Fifth.  Air  and  dust  the  dining-room;  or  if  the 
meal  is  served  and  eaten  in  the  kitchen,  wipe  off  the 
table  and  air  the  room. 

Sixth.     Set  the  table. 

Seventh.  Cut  the  bread,  and  serve  hot  coffee, 
cereal,  and  bread  and  butter. 

49 


50  ^KALllLAL  HOMEMAKING 

Eighth.  Clear  dining-room  table.  Pile  dishes  for 
washing.  Brush  up  under  dining-room  table  and  wipe 
table.  Wash  dishes  and  put  them  away. 

Ninth.     Wash  out  the  towels.     Wash  kitchen-table. 


CHAPTER  XIII 
FOOD-VALUE 

When  you  hear  people  talking  about  food-value  they 
mean  how  much  benefit  to  your  body  there  is  in  the 
food  you  eat.  Every  moment  you  are  throwing  off 
used-up  particles  of  your  body,  and  you  must  take  in 
something  that  makes  up  for  this  waste.  But  beside 
just  repairing  the  loss,  you  must  eat  enough  to  give 
you  energy.  No  cell  in  the  human  body  can  live  for 
one  instant  of  time  without  fuel.  Just  as  coal  is  fuel 
for  a  steam-engine,  so  are  certain  foods  fuel  for  the 
human  engine. 


Water-. 
83.0 


Fpod. 

Food  is  anything  you  take 
into  your  body  which  repairs 
the  waste  or  furnishes  the 
body  with  new  material,  which 
makes  heat  and  more  energy. 
As  you  have  learned,  food  to 
your  body  is  what  coal  is  to 
the  stove.  As  soon  as  food 
enters  your  stomach  it  begins 
to  digest  or  to  be  consumed, 
just  as  coal  burns,  and  as  the 


Ash:  1.4 


PRACTICAL  HOMEMAKING 


value  of  coal  is  the  amount  of  heat  it  gives  out,  so 
the  value  of  the  food  is  the  amount  of   blood  and 

muscle  it  makes. 
Every  kind  of  food 
that  you  buy  has 

WdteT:_ 

Protein:  1.6 


Fair:0.3 
Ash:  0.6 


been  analyzed;  that 
is,  chemists  have 
found  out  what  it  is 
composed  of,  how 
much  starch  and  fat 
and  what  is  called  protein,  and  how  much  water. 
Some  foods  that  you  call  food  are  made  almost  en- 
tirely of  water:  for  example,  see  the  pictures  of  vege- 
tables in  this  book.  You  see  how  large  a  part  is 
water  and  how  little  solid  food. 

It  is  found  that  one-half  of  the  weight  of  what  we 
eat  is  water,  but  even  in  addition  to  this  each  girl 
should  drink  at  least  three  glasses  of  water  a  day. 

Water. 

Water  is  an  aid  to  digestion ;  it  helps  carry  off  waste 
matter  and  is  as  necessary  for  keeping  the  inside  of 
our  bodies  in  order  as  bathing  is  necessary  to  keep  the 
outside  of  our  bodies  clean. 

Protein. 

Protein  is  that  element  in  food  which  makes  good, 
restores,  the  daily  wear  and  tear  of  tissue.  Without 
protein  life  is  impossible,  just  as  it  would  do  no  good 
to  put  coal  into  a  broken  stove  or  engine.  Meat,  eggs, 
and  milk  are  the  foods  which  contain  the  most  pro- 


FOOD-VALUE  53 

tein;  but  often  we  cannot  get  meat  or  eggs,  and  so  we 
must  find  foods  wrhich  are  substitutes  for  these;  that 
is,  foods  which  have  in  them  this  power  of  renewing 
the  tissue  in  our  body.  Peas,  beans,  cereals  are  some 
of  these  substitutes. 

Carbohydrates  Are  Starch  and  Sugar. 

Starch  and  sugars  make  blood,  and  create  energy; 
nine-tenths  of  your  food  is  carbohydrates. 

Fats. 

Fats,  such  as  butter  and  oil  and  the  fat  parts  of 
meats,  make  heat  and  keep  you  warm.  The  fat  you 
eat  is  stored  in  your  body  as  fat. 

The  breakfast  in  the  last  chapter  consisted  of  coffee, 
milk,  cereal,  bread  and  butter. 

Now  let  every  girl  consider  whether  the  breakfast 
was  a  good  breakfast  or  not.  That  is,  did  it  make  up 
for  the  waste  matter  she  had  thrown  off  through  the 
night.  In  other  words,  did  it  have  protein  in  it,  and 
was  there  starch  and  sugar  and  fat  enough  to  make 
heat  and  energy  for  the  morning's  work,  and  was  this 
nourishment  gained  at  a  reasonable  price?  Carefully 
study  each  food  served. 

Coffee. 

Coffee  is  not  a  food  at  all.  It  does  not  contribute 
anything  to  the  body  that  the  body  needs  through  the 
day.  Coffee  makes  girls  nervous,  cross  and  weak,  so 
when  you  spend  money  for  coffee  you  get  no  return 
in  food-value. 


54  PRACTICAL  HOMEMAKING 

Milk. 

The  reason  little  children  can  live  on  milk  and  noth- 
ing else  is  because  in  milk  we  find  every  kind  of  food : 
protein,  starch,  fat,  sugar,  and  water.  Milk  is  called 
a  complete  food  because  it  contains,  more  than  any 
other  food  in  the  world,  everything  the  body  needs. 

Cereals. 

Cereals  are  the  fruit  or  seeds  of  grasses.  In  all 
grasses  there  is  laid  up  in  the  seed  a  storehouse  of 
nourishment  for  the  young  plant  while  it  is  growing. 
It  is  this  nourishing  seed  we  eat  when  we  eat  oatmeal, 
or  Cream  of  Wheat,  or  any  other  cereal.  There  is  in 
cereals  about  10%  or  12%  of  protein,  and  the  rest  is 
starch,  fat  and  water.  As  we  eat  milk  and  sugar  with 
this  cereal,  any  girl  can  see  that  she  gets  a  great  deal  of 
food-value  for  the  amount  she  pays ;  from  one  to  two 
cups  of  cereal  will  feed  six  persons  and  costs  about 
nine  cents,  including  the  milk  and  sugar  we  eat  with  it. 

Bread. 

Bread  is  made  from  flour.  Flour  can  be  made  of 
wheat,  rye,  oats,  or  barley,  but  as  wheat  is  the  most 
nutritious  of  the  grains,  wheat  flour  is  the  best  from 
which  to  make  bread.  Bread  is  called  the  "  staff  of 
life "  because  it  contains  all  the  food  elements  the 
body  needs,  except  fat.  Bread  contains  wheat,  milk, 
water,  and  sugar;  also  yeast,  which  makes  it  light  and 
digestible.  For  a  given  sum  one  can  obtain  more 
food-value  from  bread  than  from  any  other  food; 


FOOD-VALUE 


55 


but  no  one  could  live  on  bread  alone,  as  a  child  can 
live  on  milk. 


Fat-.85.0-_       Wat 

3P: 

fj.O 

"C 

\ 

X 

r 

Butter. 

Butter  is  almost  entirely  fat.  We  eat  it  to  give 
heat  to  our  body.  Fat  is  eaten  a  great  deal  more  in 
cold  countries  than 
in  warm ;  and  in  cold 
weather  we  need 
more  fat,  because  we 
need  more  heat,  than 
in  warm  weather. 
Butter  is  an  expen- 
sive fat.  Oil  and  A^K-'^  O  D\*.  <  n 
<  /VMI.U.W  rrotem:1.(J 
lard  and  cnsco  give 

us  the  same  heat  at  a  smaller  price. 
For  5  people  our  breakfast  cost  us: 

Coffee   $  .04 

Milk,    il/2   quarts 12 

Cereal 03 

Bread    05 

Butter,  y$  pound, 06 

Sugar    01 


or    6J    cents    a    person    and    everything    except    the 

coffee  contained  exactly  the   food  our  body  needed. 

After  reading  this  chapter,  examine  the  food  charts 


56  PRACTICAL  HOMEMAKING 

that  should  hang  on  the  walls  of  every  Model  Flat  and 
see  from  each  food  what  you  get  in 

Protein, 
Carbohydrates, 
Fat, 

Water,  and 
Mineral  Matter. 

The  mineral  element  in  food  is  needed  to  make  bone 
and  teeth,  and  to  keep  the  blood  in  good  condition. 


CHAPTER  XIV 
PLUMBING  LESSON 

We  have  to  have  city,  or  municipal,  housekeeping  as 
well  as  personal,  home,  housekeeping.  Just  as  the 
work  in  a  large  hotel  is  divided  into  departments,  the 
cooks  being  responsible  for  the  kitchen  work,  the  cham- 
bermaids being  responsible  for  the  bedmaking  and  the 
cleanliness  of  the  rooms,  so  the  work  of  our  city  is 
divided  into  departments.  The  Police  Department  is 
responsible  for  the  order  of  the  city.  It  is  its  duty  to 
see  that  no  man  is  disorderly  or  in  any  way  interferes 
with  the  rights  of  any  other  man.  The  Street-Clean- 
ing Department  is  held  responsible  for  the  cleanliness 
of  our  streets.  The  Health  Department  works  only 
to  keep  the  people  of  the  city  from  getting  sick.  And 
so  we  might  mention  many  others,  but  these  you  will 
learn  about  in  the  chapter  on  Municipal  Housekeeping. 
The  department  that  has  to  do  mainly  with  our  homes 
is  the  Tenement-House  Department. 

"  A  tenement  house  is  any  house  or  building  which 
is  either  rented,  leased,  let  or  hired  out  to  be  occupied 
or  is  occupied  in  whole  or  in  part  as  the  home  or  resi- 
dence of  three  families  or  more,  living  independently 
of  each  other,  and  doing  their  cooking  upon  the  prem- 
ises, and  includes  apartment  houses,  flat  houses,  and  all 
other  houses  so  occupied." 

57 


58  PRACTICAL  HOMEMAKING 

You  will  see,  then,  that  the  most  beautiful  apart- 
ment house  on  Fifth  Avenue  is  a  tenement  house.  Or, 
to  put  it  more  simply,  a  tenement  house  is  any  house 
where  three  or  more  families  live,  each  family  cooking 
for  itself. 

The  laws  for  tenement  houses  are  made  at  the  State 
capital  by  the  Legislature,  but  the  Tenement-House 
Department  in  each  city  sees  that  these  laws  are  kept. 
There  are  over  one  hundred  and  fifty  of  these  laws  or 
rules  for  New  York  City  tenement  houses.  In  the 
first  chapter,  on  furnishing,  wre  read  of  the  law  re- 
ferring to  wallpaper;  in  this  chapter  we  are  to  study 
the  laws  which  have  to  do  with  the  plumbing  in  our 
houses. 

Plumbing  is  anything  connected  with  piping,  such 
as  sinks,  wash-tubs,  bath-tubs,  and  water-closets.  The 
laws  relating  to.  these  things  every  girl  should  know  by 
heart. 

Laws  of  New  York  as  Related  to  Plumbing. 

"  In  every  tenement  house  there  shall  be  in  each  apart- 
ment a  proper  sink  with  running  water." 

"  In  every  tenement  house  there  shall  be  a  separate 
water-closet  in  a  separate  compartment  within  each  apart- 
ment provided  that  where  there  are  apartments  consist- 
ing of  but  one  or  two  rooms  there  shall  be  at  least  one 
water-closet  for  every  three  rooms.  Every  water-closet 
compartment  hereafter  placed  in  any  tenement  house 
shall  be  provided  with  proper  means  of  lighting  the  same 
at  night.  If  the  fixtures  for  gas  or  electricity  are  not 
provided  in  said  compartment,  then  the  door  of  said 
compartment  shall  be  provided  with  glass  panels,  or 


PLUMBING  LESSON  59 

with  glass  transom,  not  less  in  area  than  four  square 
feet." 

"  In  every  tenement  house  all  plumbing  pipes  shall  be 
exposed." 

"  In  all  old  tenement  houses  the  woodwork  inclosing 
all  water-closets  shall  be  removed  from  the  front  of  said 
water-closets,  and  the  space  underneath  the  seat  shall  be 
left  open.  The  floor  or  other  surface  beneath  and  around 
the  closet  shall  be  maintained  in  good  order  and  repair, 
and  if  of  wood  shall  be  kept  well  painted  with  light- 
colored  paint." 

"  In  all  old  tenement  houses  the  woodwork  inclosing 
sinks  located  in  the  public  halls  or  stairs  shall  be  re- 
moved, and  the  space  underneath  said  sinks  shall  be  left 
open.  The  floors  and  wall  surfaces  beneath  and  around 
the  sink  shall  be  maintained  in  good  order  and  repair, 
and  if  of  wood  shall  be  kept  well  painted  with  light- 
colored  paint." 

"  Every  tenement  house  shall  have  water  furnished  in 
sufficient  quantity  at  one  or  more  places  on  each  floor. 
The  owner  shall  provide  proper  and  suitable  tanks, 
pumps,  or  other  appliances  to  distribute  an  adequate  sup- 
ply of  water  at  each  floor  at  all  times  of  the  year  and 
during  all  hours  of  the  day." 

Water-Seal. 

A  trap,  or  water-seal,  is  a  U-shaped  bend  in  a  pipe. 
It  must  always  have  in  it  sufficient  water  to  extend  an 
inch  or  more  above  the  bend.  This  water  is  called 
the  seal,  and  its  use  is  to  keep  the  sewer  gas  from  com- 
ing into  the  room.  All  water-closets,  sinks  or  tubs 
have  these  water-seals. 

(A  bent  glass  tube  can  be  bought  at  any  drug-store. 


6o 


PRACTICAL  HOMEMAKING 


A,  B,  common  traps;  C,  D,  modifications  of 
A  and  B — screw-caps,  as  shown  at  a,  being 
added  for  cleaning  out  the  traps ;  E,  F,  G, 
ventilating-traps  with  air-pipes  at  b  leading  to 
the  exterior  of  a  building. 


Pour  into  this  glass  tube  dirty  water  and  then  pour  in 
clean  water,  and  you  will  see  how  the  clean  water 
forces  the  soiled  water  down  and  forms  the  clean  seal 
which  keeps  the  odors  from  coming  up. ) 

The  Stationai7 
equipment     con- 

nected  with  the 
plumbing  in  most 
of  our  homes  is 
the  water-closet, 
bath-tub,  wash- 
tubs  and  kitchen 
sink,  and  we 
even  speak  of  the 
ice-box  in  connection  with  plumbing  for,  although  the 
pipe  in  connection  with  the  ice-box  is  not  built  into 
the  house,  there  is  a  pipe  which  must  be  cleaned  in  the 
same  way  as  all  other  pipes. 

Kitchen  Sink. 

First  consider  the  kitchen  sink  and  how  it  must  be 
kept  clean  and  how  the  pipe  under  it  must  be  kept  free 
from  grease.  This  sink  has  the  U-shaped  pipe  under- 
neath, and  as  we  have  learned  from  the  reading  of  the 
Tenement-House  Law.s  there  is  no  woodwork  enclos- 
ing this  pipe.  The  reason  for  this  law  is  so  that  the 
space  around  the  pipe  can  be  kept  clean.  Also,  in  a 
dark,  damp  place  vermin  collect,  but  in  a  light,  dry 
place,  as  is  true  in  the  case  of  open  plumbing,  there  is 
not  this  danger.  The  kitchen  sink  and  the  in'side  of 
the  pipe  connecting  the  sink  with  the  sewer  is  kept  free 


PLUMBING  LESSON  61 

from  the  accumulations  of  grease  by  the  use  of  soda. 
Dish-water  is  apt  to  be  greasy  even  if  you  are  par- 
ticular in  the  scraping  of  your  dishes.  Liquid  grease 
chills  as  it  reaches  the  pipes  and  clings  to  the  sides  of 
the  pipes;  then  other  substances  stick  to  these  greasy 
sides;  and  if  nothing  is  done,  these  substances  rot  and 
send  vile  odors  into  the  house.  It  is  not  the  plumber's 
nor  the  landlord's  business  to  prevent  this,  but  it  is  the 
business  of  the  little  housekeeper  or  the  grown-up 
housekeeper  who  washes  the  dishes.  A  strong,  hot 
solution  of  washing-soda  will  dissolve  this  grease. 
The  kitchen  sink  should  be  washed  out  with  this  hot 
solution  of  soda  at  least  once  a  day. 

To  Clean  the  Sink. 

First  brush  all  the  bits  of  food  and  dirt  from  the 
sink  with  the  sink  brush  and  shovel,  and  put  these 
scraps  into  the  garbage-pail.  Now  place  over  the  pipe- 
strainer  a  small  rubber  mat  or  a  cup.  Then  put  a 
handful  of  soda  into  the  sink  and  pour  in  gradually  a 
kettle  of  boiling-hot  wrater,  scrubbing  the  inside  of  the 
sink  with  the  sink  brush  while  the  soda  dissolves.  Re- 
move rubber  mat  or  cup,  and  allow  the  boiling  soda- 
water  to  run  down  the  pipe,  pouring  down  this  pipe 
more  clean  hot  soda-water,  and  follow  it  with  clear 
hot  water,  to  remove  all  soda  from  the  pipe.  If  soda 
is  not  washed  down  beyond  the  water-seal  it  is  apt  to 
eat  holes  in  the  pipe,  and  it  will  combine  with  the  grease 
which  may  be  washed  clown  later,  and  this  grease  and 
soda  make  a  soap  which,  if  allowed  to  cool,  will  form  a 
hard  substance  in  the  pipe. 


62  PRACTICAL  HOMEMAKING 

Another  Way  to  Clean  the  Sink 

is  to  put  a  handful  of  washing-soda  into  the  hot 
water  kettle,  let  it  come  to  a  boil,  pour  this  over  every 
part  of  the  sink  and  down  the  pipe,  and  then  rinse  the 
pipe  well  with  plenty  of  clear  hot  water.  Also,  rinse 
well  the  hot- water  kettle,  wipe  it  dry  and  turn  it  up- 
side down  until  morning  and  in  such  a  way  that  the 
air  can  enter  the  kettle. 


CHAPTER  XV 
WATER-CLOSETS  AND  WASH-TUBS 

Water-Closet. 

Water-closets  should  be  well-lighted  and  well-ven- 
tilated and  should  have  floors  that  wash. 

Every  girl,  when  she  uses  a  toilet,  must  feel  herself 
responsible  for  the  person  next  to  come.  Each  time 
the  toilet  is  used  it  must  be  thoroughly  flushed ;  at  least 
three  or  four  gallons  of  water  should  go  down  the 
pipe.  The  water-closet  may  be  cleaned  thoroughly 
every  morning,  but  in  one  hour  it  can  be  an  unattrac- 
tive, unhealthy  place  if  each  person  using  it  is  not 
careful  to  flush  it  well,  leaving  the  seat  dry  and  clean, 
the  toilet-paper  neat,  and  no  newspaper  about.  Let  no 
girl  hold  the  landlord  or  the  housekeeper  alone  respon- 
sible if  toilets  are  not  in  good  condition,  for  the  toilet 
in  every  house,  or  in  every  public  hall,  or  in  every 
public  school,  is  every  one's  responsibility. 

To  Clean  Water-Closet,  at  Least  Once  a  Week. 

For  cleaning  water-closet  you  will  need  a  long-han- 
dled brush,  which  is  used  only  for  the  toilet;  a  clean- 
ing cloth  marked  "  T,"  so  that  no  one  in  the  house  will 
be  tempted  to  use  it  for  any  other  purpose.  Hot, 
soapy  water  and  a  kettleful  of  boiling  hot  soda-solu- 
tion. 

63 


64  PRACTICAL  HOMEMAKING 

With  the  hot  soapsuds  and  the  long-handled  brush 
wash  every  part  of  the  bowl,  and  all  the  hidden  cracks 
and  crevices.  Then  flush  thoroughly,  so  that  at  least 
two  or  three  gallons  of  water  may  flow  into  the  pipes. 
Now,  pour  into  the  bowl  the  soda-solution,  allowing  it, 
as  slowly  as  possible,  to  run  down  the  pipes.  Flush 
again  thoroughly,  and  with  the  cloth  wipe  every  part 
of  the  woodwork  connected  with  the  seat,  being  espe- 
cially careful  to  leave  dry  the  hidden  crevices,  for  it  is 
in  these  damp  hidden  places  the  roaches  collect,  and 
from  these  places,  if  left  damp,  disagreeable  odors 
come. 

This  thorough  cleaning  of  the  toilet  should  be  re- 
peated at  least  once  a  week,  but  every  morning  it 
should  be  cleaned  with  the  long-handled  brush,  flushed 
well  and  wiped  with  the  cloth. 

Wash-Tubs. 

Wash-tubs  are  for  washing  clothes,  and  not  to  be 
used  as  a  store-place  for  soiled  clothes.  It  is  almost 
impossible  to  keep  wash-tubs  absolutely  free  from 
dampness,  and  allowing  clothes  to  stay  in  a  damp,  air- 
tight place  will  surely  cause  them  to  become  moldy. 
There  is  nothing  dirtier,  more  unhealthy,  or  more 
untidy  than  using  our  wash-tubs  as  store-places. 

To  Clean  Wash-Tubs. 

After  using  the  tubs  to  wash  clothes  in,  wash  them 
out  thoroughly  with  soap  and  \vater,  then  wipe  them 
out  with  a  clean  cloth.  Be  very  careful  to  dry  every- 
thing about  the  hinges  of  the  cover  of  the  tubs  and  all 


WATER-CLOSETS  AND  WASH-TUBS        65 

cracks  and  crevices.  It  is  in  these  cracks  that  damp- 
ness collects,  and  that  cockroaches  breed.  After  the 
tubs  have  been  washed  and  dried,  do  not  use  them 
again  until  you  are  ready  to  wash  more  clothes. 

Bath-Tubs. 

Scrub  out  the  bath-tub  with  soap  and  water  every 
morning  (not  with  sand-soaps  of  any  kind,  since  they 
scratch).  It  must  be  insisted  upon  that  each  member 
of  the  family  after  bathing  shall  wipe  out  the  bath-tub, 
but  further  the  tub  must  be  thoroughly  scrubbed  by 
the  housekeeper  as  a  part  of  the  morning  work. 

A  tin  tub  can  be  brightened  with  Bon  Ami  Powder. 
This  is  not  a  sand-soap.  The  stains  on  a  porcelain  or 
tin  tub  can  be  removed  with  turpentine  or  kerosene. 

Bath-tubs  should  be  cleaned  with  kerosene  at  least 
once  a  week,  and  then  thoroughly  scrubbed  with  soap 
and  hot  soda-water. 


CHAPTER  XVI 
GARBAGE,  REFUSE  AND  ASHES 

The  Tenement-House  Law  relating  to  the  disposi- 
tion of  garbage,  refuse,  etc.,  is  as  follows : 

"  Every  tenement  house  and  every  part  thereof  shall  be 
kept  clean  and  free  from  any  accumulation  of  dirt,  filth, 
or  garbage,  or  other  matter  in  or  on  the  same,  or  in  the 
yards,  courts,  passages,  areas,  or  alleys  connected  with 
or  belonging  to  the  same." 

"  No  person  shall  place  or  keep  filth,  urine,  or  fecal 
matter  in  any  place  in  a  tenement  house  other  than  that 
provided  for  the  same." 

"  The  owner  of  every  tenement  house  shall  provide 
for  building  proper  receptacles  for  ashes,  rubbish,  gar- 
bage, refuse,  and  other  matter.'' 

In  every  apartment  there  must  be  three  receptacles 
for  the  material  that  is  to  be  thrown  away: 

Can  for  Ashes, 
Can  for  Garbage, 
Basket  for  waste  paper. 

Never  allow  anything  to  go  into  the  garbage-pail 
but  clean  food-material,  as  dry  as  possible. 

66 


GARBAGE,  REFUSE  AND  ASHES     67 

NEVER  THROW  ANYTHING  FROM   THE   WINDOW. 

Care  of  Garbage-Can. 

A  garbage-can  should  never  be  left  open. 

It  must  be  emptied  every  day. 

If  newspaper  always  lines  the  can  there  will  be  no 
scraps  of  meat  or  vegetables  to  get  into  the  cracks. 
It  will,  therefore,  be  very  easy  to  wash  out  with  boil- 
ing soda-water,  using  a  stick  with  a  cloth  on  the  end, 
which  should  be  kept  for  this  purpose  only. 

Cleaning  Garbage-Can. 

Be  sure  all  food  is  scraped  from  the  can.  Put  in  a 
handful  of  soda,  pour  in  boiling  water  and  wash 
around  with  the  stick  until  all  the  soda  is  dissolved. 
Pour  this  dirty  water  down  the  toilet  and  rinse  the  can 
with  clear  hot  water. 

When  dry  put  in  fresh  newspaper. 

It  is  not  necessary  to  clean  the  ash-can  in  this  way. 
Ashes  are  clean  as  long  as  they  do  not  fly  about. 

Tie  together  papers  before  sending  them  out  to  the 
street  to  be  taken  by  the  wagon. 

What  Becomes  of  the  Refuse  in  New  York? 

There  are  thirteen  dumps  on  the  North  and  East 
Rivers  used  by  the  Street-Cleaning  Department  for  the 
disposition  of  ashes  and  rubbish.  All  receive  ashes 
and  rubbish;  only  seven  of  the  thirteen  receive  gar- 
bage. This  is  because  the  garbage  is  of  less  bulk  than 
ashes  and  rubbish.  With  ashes  are  taken  floor  and 
street  sweepings,  broken  glass,  crockery,  clam  shells, 


68  PRACTICAL  HOMEMAKING 

tin  cans.  When  we  speak  of  rubbish  we  mean  bottles, 
paper,  rags,  mattresses,  furniture,  old  clothes,  old 
shoes,  old  carpets,  etc. 

Ashes  and  Rubbish. 

The  city  is  responsible  for  carting  ashes  and  rubbish 
from  houses  to  the  various  city  dump-stations  and 
emptying  same  into  scows  (which  are  big  flat-bot- 
tomed boats).  After  this  the  city's  ashes  and  rubbish 
belong  to  a  contractor,  who  pays  the  city  $500  a  week 
for  the  privilege  of  looking  over  this  refuse  material 
and  taking  out  anything  of  money  value.  Men  hired 
for  this  purpose  stand  on  the  scow  with  long  forks  and 
pick  out  such  material  as  is  of  commercial  value.  ThL» 
contractor  is  obliged  to  return  to  milk-dealers  in  New 
York  all  milk-bottles,  for  which  he  is  paid  by  the  milk- 
dealers.  The  rags  are  sold  to  papermakers;  tin  cans 
are  very  valuable;  so  are  bits  of  copper  and  ticking 
from  old  mattresses.  After  each  scow  of  rubbish  is 
looked  over  it  is  leveled  off  and  taken  to  the  rubbish 
dump. 

Until  five  years  ago  all  useless  rubbish  was  taken 
out  to  the  sea  and  dumped.  This  was  stopped  by  the 
city,  but  they  still  go  to  sea  in  very  cold,  icy  weather. 

There  are  red  cards  printed  by  the  Street-Cleaning 
Department,  which  any  one  can  have  and  hang  in  the 
window  when  she  wishes  ash-carts  to  call  for  rubbish. 
No  householder  is  obliged  to  put  rubbish  on  the  street. 
The  rubbish-cart  men  must  come  if  you  hang  out  a 
card. 


GARBAGE,  REFUSE  AND  ASHES  69 

Ashes. 

Most  of  the  ashes  go  to  Riker's  Island,  which  is  op- 
posite 1 38th  Street,  East  River.  This  island  origi- 
nally had  eighty-six  acres;  it  now  has,  in  1914,  because 
of  all  the  ashes  dumped  there,  three  hundred  and 
twenty-five  acres.  The  Street-Cleaning  Department 
can  make  land  on  this  island  until  it  is  fifteen  feet 
above  high-water  mark.  Then  they  must  stop  and  go 
elsewhere ;  but  as  ashes  are  so  soft  that  they  constantly 
sink,  land  is  slow  in  making.  This  land  is  not  good 
enough  to  build  on,  but  on  account  of  the  fertilizing 
value  of  the  ashes,  and  the  vegetable  matter  that  gets 
mixed  in  with  the  ashes,  it  can  be  used  for  planting 
certain  rank-growing  things. 

Garbage  in  New  York. 

All  the  garbage  of  New  York  is  taken  to  one  of  the 
seven  dumps  and  loaded  onto  scows.  These  scows  are 
separate  from  the  ash-scows.  From  the  moment  the 
garbage  reaches  the  dump,  the  city  has  no  more  re- 
sponsibility for  it.  It  is  given  to  a  contractor,  who  is 
paid  17  cents  a  ton  to  get  rid  of  it.  This  contractor 
takes  all  garbage  to  Barren  Island  in  Jamaica  Bay. 

On  Barren  Island  is  a  large  garbage  plant,  consist- 
ing of  huge  boilers,  presses,  and  highly-heated  fur- 
naces. The  garbage  first  runs  down  long  narrow 
troughs,  at  the  side  of  which  little  boys  stand  to  pick 
out  any  pieces  of  glass,  iron,  or  hard  material  which 
may  injure  the  boilers.  The  garbage  is  then  cooked 
for  eight  hours.  At  the  end  of  that  time  it  comes  out 


70  PRACTICAL  HOMEMAKING 

a  pulpy  mass  much  the  color  and  consistency  of  butter. 
Seventy  per  cent,  of  all  city  garbage  is  water,  and  be- 
fore the  grease  can  be  used  this  seventy  per  cent,  of 
water  must  be  boiled  out.  After  cooking  eight  hours, 
the  pulpy  mass  is  put  into  large  hydraulic  presses  and 
pressed  down  until  still  more  of  the  moisture  is 
squeezed  out  and  still  purer  grease  is  left.  It  is  then 
put  into  tanks  where  the  water  —  what  is  still  left  of  it 
—  is  separated  from  the  grease  by  great  heat,  and  the 
grease  is  drained  into  barrels.  Most  of  this  grease  is 
sent  to  Belgium  for  the  making  of  soap.  We  send  it 
abroad  because  they  have  a  process  there  of  taking 
the  glycerine  out  of  the  grease,  and  as  this  glycerine 
is  very  valuable  it  is  more  profitable  to  sell  to  the 
country  where  the  glycerine  can  be  extracted  to  the 
largest  extent.  At  least  one  hundred  and  fifty  barrels 
of  grease  are  sent  to  Europe  each  day. 

After  the  grease  has  been  extracted  from  the  gar- 
bage the  fibrous  part  is  left.  The  object  is  to  get  this 
as  dry  as  possible.  This  is  done  by  the  application  of 
tremendous  heat,  but  even  this  great  heat  cannot  en- 
tirely extract  the  moisture.  So  the  fiber  is  then  put 
into  great  cylinders  and  naphtha  is  poured  in,  then 
pumped  out  again  and  again  until  the  naphtha  comes 
out  perfectly  white,  which  shows  there  is  no  more 
grease  in  the  fiber.  The  fiber  is  used  mostly  for  fer- 
tilizing the  tobacco  countries  of  the  South. 

The  hotels  in  New  York  will  not  send  their  garbage 
off  in  the  city  carts.  Each  hotel  sells  its  garbage  to 
private  soap-makers.  Each  hotel  receives  three  thou- 


GARBAGE,  REFUSE  AND  ASHES     71 

sand  dollars  a  year,  or  more,  for  this  garbage.  All 
the  dead  animals  in  New  York  belong  to  the  Board 
of  Health.  These  animals  are  very  valuable  for  the 
making  of  fertilizer  and  grease. 


CHAPTER  XVII 
POTATOES 

A  potato  is  a  root  that  grows  under  the  ground.  On 
its  surface  are  what  we  call  "eyes."  If  a  potato  is 
buried  these  eyes  send  out  shoots.  Now,  an  ordinary 
root  does  not  have  these  eyes,  or  buds,  so  the  potato 

is   really   a   thick   un- 
derground    stem.     If 

„.  '^^L  you  leave  the  potato 

Fat:O.Y-— =JfC  r>>>_  A     1  1 

sr*          u  **^v  m  a  dark,  warm  place^ 

Ash:_|  *  |£  ,,)          it  wju  sen(j  out  shoots 

exactly  as  it  does  un- 
derground. A  potato 
is  not  good  to  eat 
after  it  has  begun  to  sprout,  because  much  of  the  nour- 
ishment has  gone  from  the  potato  to  feed  the  sprouts. 

It  is  now  about  three  hundred  years  since  the  potato 
was  introduced  into  this  country.  It  was  introduced 
into  Europe  in  about  the  year  1580  —  that  is,  more 
than  four  hundred  and  thirty  years  ago ;  but  the  people 
in  Europe  thought  for  a  great  many  years  that  the 
potato  was  poisonous,  and  it  was  not  until  at  a  time 
when  the  crops  were  so  bad  that  the  people  were  al- 
most starving  and  were  obliged  to  eat  the  potato, 
that  they  realized  their  mistake.  Since  that  time  it 
has  become,  more  and  more,  a  popular  article  of  food. 

72 


POTATOES  73 

If  you  cut  a  potato  across  with  a  sharp  knife,  and 
look  at  the  cut  surface,  you  will  find  three  distinct 
layers : 

First.  A  thin,  outer  skin.  This  outer  skin  contains 
a  poisonous  substance  called  solanine,  but  the  poison 
in  the  skin  is  destroyed  by  cooking.  It  is  because  of 
this  poison  in  the  skin  of  the  potato  that  the  water  in 
which  it  is  boiled  must  not  be  used  for  anything  else 
but  must  be  thrown  away.  This  is  not  true  of  the 
water  that  other  vegetables  are  cooked  in,  for  vege- 
table water  as  a  rule  is  very  useful  as  a  foundation  for 
soups.  You  will  find  that  a  good  housekeeper  always 
keeps  vegetable  water  for  soup-stock. 

Second.  Next  to  the  skin  is  a  broad  layer  which 
discolors  when  it  is  exposed  to  the  light.  If  we  allow 
this  discoloration  to  take  place  it  gives  the  potato  a 
very  unpleasant  taste.  So,  if  you  peel  a  potato  and 
cannot  at  once  boil  it,  see  that  it  is  kept  in  cold  water 
until  you  are  ready  to  put  it  into  boiling  water ;  but  do 
not  let  a  potato  soak  in  cold  water  unless  it  is  abso- 
lutely necessary,  because  while  it  is  soaking  it  will  be 
losing  some  of  the  good  mineral  salts  which  are  in 
the  middle  layer  and  which  are  a  part  of  the  food- 
value  which  we  wish  to  get  out  of  our  potato.  These 
minerals  help  to  build  up  the  tissues  of  our  body.  It 
has  been  found  that  we  would  die  within  a  month  if 
we  did  not  get  from  our  food  these  necessary  minerals. 

Third.  The  flesh  of  the  potato  makes  up  the  inner 
part.  While  the  middle  layer  between  the  skin  and  the 
flesh  gives  us  the  mineral  matter  that  we  need,  the 
center  gives  us  the  starch  which  is  the  chief  food-value 


74  PRACTICAL  HOMEMAKING 

in  the  potato.  Starch  is  what  we  found  so  abundant 
in  cereals,  but  in  cereals  we  also  found  a  great  deal  of 
the  protein  which  we  have  to  eat  to  build  up  the  tissue 
of  our  body,  while  starch  gives  us  heat  and  energy ;  and 
in  the  potato  we  get  this  heat  and  energy,  but  very 
little  of  the  tissue-building  material.  Therefore,  it  is 
not  a  good  diet  to  eat  only  potato.  We  must  eat  with 
the  potato  meat  or  eggs,  or  we  must  cook  potatoes 
with  a  milk  sauce.  Then  we  get  the  needed  protein 
from  the  meat,  the  eggs,  and  the  milk,  as  well  as  the 
starch  from  the  potato. 

More  than  76%  of  every  potato  is  water.  This 
water  is  very  necessary  to  our  bodies,  but  it  is  not 
what  we  call  food.  You  can,  therefore,  see  that  only 
22%  of  a  potato  is  really  food,  and  all  the  rest  is 
water. 

How  to  Boil  a  Potato. 

It  is  better  to  boil  a  potato  with  the  skin  on  and 
peel  it  afterwards,  for  as  we  have  just  learned  the  part 
of  the  potato  just  under  the  skin  contains  the  minerals, 
which  are  very  valuable,  and  if  we  peel  a  potato  before 
boiling  it  we  lose  a  great  deal  of  this  good  mineral 
matter  with  the  peeling.  It  is  also  true  that  when 
you  peel  a  potato  and  then  put  it  into  water,  some  of 
this  good  tissue-building  value  is  soaked  out  in  the 
water. 

Wash  your  potato,  using  a  small  vegetable  brush  to 
scrub  it  with.  Take  out  any  black  spots  with  the  point 
of  a  knife.  Boil  with  the  skin  on,  peeling  off  a  narrow 
strip  in  order  to  prevent  the  potato  from  bursting. 


POTATOES  75 

Put  the  potato  at  once  into  boiling  water.  Only  very 
old  potatoes  are  improved  by  being  pared  and  soaked 
in  cold  water  before  boiling;  this  is  done  to  restore 
the  moisture  that  the  potato  has  lost  from  being  ex- 
posed to  the  air  and  from  thus  drying  for  so  long  a 
time.  Potatoes  must  be  boiled  until  soft  in  the  middle. 
In  boiling  potatoes  let  the  water  boil  gently.  When  the 
water  boils  too  hard  the  outside  of  the  potato  gets  very 
soft  before  the  center  is  done.  Do  not  let  a  boiled 
potato  stand  in  the  boiling  water  after  it  is  cooked,  be- 
cause it  will  absorb  the  water  and  become  very  soggy. 

Baked  Potato. 

When  you  bake  a  potato  it  is  the  water  in  the  potato 
that  gets  hot  and  softens  the  starch.  This  water 
changes  to  steam,  and  the  starchy  part  is  left  dried  and 
mealy.  If  you  allow  a  baked  potato  to  lie  in  the  warm 
oven  after  it  is  thoroughly  cooked,  the  steam  will  turn 
back  to  water  and  the  starch  of  the  potato  reabsorbs 
the  water  and  the  potato  gets  soggy.  For  baked  po- 
tatoes have  a  quick  oven,  for  if  your  oven  is  slow  the 
potato  becomes  dry  and  hard. 

In  the  section  of  this  book  headed  "  Recipes  "  many 
ways  are  mentioned  of  cooking  potatoes,  but  every  girl 
who  knows  how  to  boil  a  potato  correctly,  how  to  bake 
a  potato  correctly,  and  how  to  make  white  sauce,  can 
easily  learn  all  the  different  ways  of  preparing  potatoes. 

Methods  of  Making  White  Sauce. 

Measure  flour,  salt,  pepper,  and  butter  in  upper  part 
of  double  boiler.  Melt  and  cook  together,  over  slow 


76  PRACTICAL  HOMEMAKING 

fire,  three  minutes.  Take  from  fire,  add  milk  slowly, 
stirring  constantly  to  prevent  lumping.  Put  back  over 
upper  part  of  double  boiler  and  cook  until  it  thickens. 

If  you  have  not  a  double  boiler,  rub  flour  and  butter 
together  with  a  spoon  in  a  small  saucepan.  Add  milk, 
and  stir  steadily  over  a  moderate  heat  until  the  sauce 
boils.  Add  salt  and  pepper. 

No  girl  should  consider  that  she  has  finished  the 
potato  lesson  until  she  knows  exactly  how  to  bake 
potatoes  and  boil  potatoes;  knows  also  the  recipe  and 
method  of  preparing: 

Mashed  Potato. 

Riced  Potato. 

Creamed  Potato. 

Fried  Potato. 

(Recipes  found  on  pages  133  and  134.) 

Fried  potatoes  are  the  least  digestible,  and  not  good 
for  children. 


CHAPTER  XVIII 

CLEANING  THE  KITCHEN— CLOSETS  AND 
KITCHEN  UTENSILS 

In  giving  the  kitchen  a  thorough  cleaning  (which 
must  be  done  at  least  once  a  week)  always  clean  out 
the  closets  first.  The  reason  for  this  every  girl  can 
see.  You  do  not  want  the  dirt  from  the  closet  to  be 
swept  into  a  clean  kitchen. 

Cleaning  Closets. 

Take  things  from  one  shelf  at  a  time,  dusting  each 
article  and  placing  it  on  the  table,  which  you  have  first 
covered  with  newspapers.  Do  not  mix  articles  from 
the  different  shelves ;  it  makes  confusion  later. 

To  clean  closets  you  will  need  the  same  utensils  as 
were  necessary  for  cleaning  the  kitchen-table :  a  basin 
of  hot  water,  two  muslin  cloths,  small  scrubbing  brush, 
and  Dutch  Cleanser  or  Sapolio. 

First.     Dust  off  shelves  with  damp  cloth. 

Second.  Scatter  on  Dutch  Cleanser  and  scrub  with 
brush  and  hot  water  (with  the  grain  of  the  wood). 

Third.  Wipe  off  Cleanser  with  clean  cloth,  and 
then  thoroughly  dry. 

Mold  and  a  bad  odor  are  the  result  of  returning 
things  to  a  closet  and  shutting  it  up  before  it  is  thor- 
oughly dried. 

77 


78  PRACTICAL  HOMEMAKING 

Should  the  closet  smell  musty,  wash  it  with  hot  soda- 
water,  after  scrubbing  the  shelves. 

If  ants  or  cockroaches  are  found  in  your  closets: 
First,  clean  shelves  as  you  have  just  been  told,  then  use 
insect-powder  in  all  the  cracks;  later,  sweep  away  the 
powder  and  dead  ants,  and  fill  cracks  with  borax. 
But  you  must  be  very  careful  not  to  have  the  powder 
touch  any  of  the  food. 

While  your  closet  is  drying  is  a  good  time  to  \vash 
out  empty  jars  in  hot  soda-water;  also,  wash  and  air 
the  bread-box.  You  remember  you  learned  in  the 
chapter  on  furnishing  that  glass  jars  are  considered 
to  be  the  best  receptacles  in  which  to  keep  food;  be- 
cause you  can  see  the  contents  without  opening  the  top 
and  looking  in :  you  can  see  when  a  certain  grocery 
needs  replenishing.  The  jars  are  tight;  no  air,  in- 
sects, or  dust  can  get  in,  and  any  one  can  tell  when  they 
need  washing. 

Cleaning  the  Bread-box. 

Each  week  the  bread-box  should  be  emptied,  and  all 
crumbs  removed ;  then  wash  it  with  hot  water  and 
soda ;  thoroughly  rinse  it  with  clean  hot  water,  and  dry 
and  air  (in  the  sun  if  possible). 

The  closet  for  pots  and  pans ;  closet  for  dish-towrels, 
cleaning-cloths  and  aprons ;  drawers  for  knives,  forks, 
etc.,  all  are  cleaned  in  the  same  way  as  the  food-closet ; 
but  wrhere  the  work  in  the  home  is  very  heavy  you  will 
not  be  able  to  clean  each  closet  every  week,  but  surely 
once  a  month  every  closet  must  be  thoroughly  cleaned, 


CLEANING  THE  KITCHEN  79 

and  any  closet  that  holds  food  should  be  cleaned  once  a 
week. 

Tinware. 

When  you  take  the  pots  and  pans  out  of  the  closet 
and  dust  each  one  you  will  often  find  rust.  Rust 
comes  from  dampness,  so  if  you  find  a  tin  pan  rusty 
in  the  cracks  you  can  be  sure  it  was  not  thoroughly 
dried  near  the  stove,  or  the  closet  is  damp. 

Bon  Ami  or  whiting  are  good  for  brightening  tin- 
ware. But  when  tin  covers  of  saucepans  are  dulled  by 
the  steam  it  is  not  possible  to  make  them  as  bright  as 
new. 

Ironware. 

Kerosene  and  ashes  will  remove  rust  from  iron- 
ware. Take  an  old  cloth  (that  you  can  throw  away 
afterwards)  and  rub  the  iron  utensil  with  the  ashes 
and  kerosene.  Then  wash  in  strong,  hot  soda-water 
and  rinse  in  clear  hot  water.  Dry  on  the  stove. 

If  iron  is  very  rusty,  cover  it  with  some  sort  of 
grease  (mutton  fat  is  good),  sprinkle  with  lime,  and 
let  it  stand  over  night.  Wash  next  morning  in  hot 
soda-water  and  dry  thoroughly.  A  very  rusty  sink 
may  be  cleaned  in  this  way,  but  be  very  careful  of 
your  hands  as  lime  hurts  the  skin. 

Woodenware. 

Wood  holds  odors  unless  very  carefully  cared  for. 
Wood  needs  sun  and  air  to  dry  it.  The  stove  heat  is 


8o  PRACTICAL  HOMEMAKING 

bad  for  wooden  utensils.  Therefore,  any  girl  fur- 
nishing her  own  house  would  buy  as  few  wooden  uten- 
sils as  possible. 

Agateware. 

Agate-  and  enamelware  are  very  good,  but  they 
crack  and  break  if  not  washed  and  dried  properly.  A 
half-dried  agate  kettle  put  on  a  stove  to  dry  is  apt  to 
crack.  If  an  agate-lined  teakettle  is  allowed  to  boil 
dry,  the  lining  will  crack  and  break  off.  Careful  soak- 
ing to  prevent  the  necessity  of  scraping  these  utensils 
helps  greatly  to  preserve  them.  Never  use  a  knife; 
use  paper  to  wipe  out  the  worst  dirt.  Wipe  off  any 
utensil  blackened  by  the  stove  with  a  piece  of  paper 
before  washing  it. 

Kitchen  Linen. 

For  a  family  of  five  the  following  number  of  cloths 
and  towels  are  enough  to  keep  the  house  absolutely 
clean : 

Twelve  dish-towels. 

Three  dusters. 

One  broom-bag. 

One  polishing-cloth. 

Three  dishcloths. 

Twelve  cleaning-cloths  (these  can  be  made  from  old 
underclothes). 

Two  oven-cloths. 

Twro  floor-cloths. 

A  small  bag  in  which  to  keep  old  pieces  of  cloth  that 


CLEANING  THE  KITCHEN  81 

can  be  used  for  very  dirty  work  and  then  thrown  away 
is  almost  a  necessity  to  a  good  housekeeper. 

There  must  be  a  shelf  or  a  drawer  in  your  kitchen 
where  you  keep  all  things  needed  for  ironing,  such  as 
wax,  sandpaper,  ironstand,  holders,  blueing,  and  old 
cloth  for  testing  iron. 

Each  one  of  these  shelves  or  closets  must  be  kept 
clean  by  the  same  method. 

First.  By  taking  from  closet  and  dusting  every 
article. 

Second.     By  wiping  off  all  dust  with  damp  cloth. 

Third.  By  scrubbing  with  Dutch  Cleanser  and  hot 
water. 

Fourth.  By  rinsing,  wiping,  and  drying  thoroughly. 
Always  return  in  perfect  order  all  articles  which  you 
have  taken  from  the  closet.  A  closet  may  be  per- 
fectly clean  and  yet  not  orderly  or  attractive. 


CHAPTER  XIX 

CLEANING  THE  KITCHEN— ICE-BOX  AND 
WINDOW-BOX 

The  ice-box  and  window-shelf  are  both  used  for  the 
same  purpose,  that  is,  to  keep  perishable  food  cold.  In 
winter  you  can  save  money  by  using  the  outdoor  shelf 
instead  of  the  ice-box.  The  cold  outdoor  air  is  free 
while  ice  is  very  expensive. 

Window-Shelf. 

In  making  a  window-shelf  be  sure  that  it  has  a 
slanting  roof  to  allow  rain  and  snow  to  run  off,  that  it 
has  holes  bored  in  the  back  to  admit  cold  air  and  at 
least  a  half-inch  opening  between  the  shelf  itself  and 
the  upright  back  to  allow  the  dust  to  be  swept  out  and 
to  prevent  the  possibility  of  food  lodging  in  the  crack. 
An  enamel-cloth  curtain  in  front  is  necessary  if  you 
would  have  the  contents  hidden,  and  a  clean  white  cur- 
tain looks  attractive  from  the  room. 

The  Tenement-House  Law  says : 

"  No  person  shall  at  any  time  place  any  incumbrance  of 
any  kind  before  or  upon  any  fire-escape. " 

Under  no  condition  break  this  law,  and  it  is  every 
girl's  business  to  see  that  no  one  in  her  family  is 
allowed  to  keep  food  on  the  fire-escape  and  thus  break 
this  city  law. 

82 


CLEANING  THE  KITCHEN  83 

To  Clean  Window-Box. 

Take  everything  from  the  shelf.  Put  them  on  a 
newspaper  in  some  suitable  place.  Brush  and  wipe  off 
the  top  of  the  box.  Wipe  out  the  inside  with  a  clamp 
cloth,  using  a  pointed  stick  or  skewer  to  dig  out  any 
scraps  of  food  that  may  have  got  into  the  cracks. 
The  least  particle  of  food  allowed  to  spoil  in  the  win- 
dow-box gives  a  bad  odor  to  the  fresh  food.  Now, 
scrub  with  hot  water  and  soda.  Do  not  wash  the 
enamel  curtain  with  soda-water,  as  the  soda  makes  the 
enamel-cloth  crack.  Soap  and  water  are  the  best  for 
enamel-cloth. 

The  window-box  must  be  perfectly  dry  before  you 
return  the  contents.  Water-soaked  wood  gives  a  bad 
odor  to  food. 

To  Clean  the  Ice-Box. 

Be  sure  that  the  drain-pipe  of  the  ice-box  is  in  no 
way  connected  with  other  household  plumbing;  sewer 
gas  will  be  admitted  to  the  ice-box  if  it  is. 

A  pan  for  water  is  commonly  found  under  the  ice- 
box. This  must  be  emptied  when  necessary,  and 
cleaned  twice  a  week,  at  the  same  time  the  ice-box  is 
cleaned.  Clean  every  day  in  hot  weather. 

In  cleaning  the  ice-box  remove  all  food  and  ice,  and 
wash  the  inside  of  the  box  with  hot  suds ;  rinse  with 
hot  soda-water,  and  again  with  clear  hot  water.  Take 
special  care,  in  scrubbing  off  racks  and  shelves  that  no 
particles  of  food  are  left  in  the  grooves.  Use  a  skewer 
to  dig  out  the  corners.  Draw  an  old  cloth  through  the 
drain-pipe  with  the  help  of  a  wire;  some  dirt  always 


84  PRACTICAL  HOMEMAKING 

lodges  there.     Dry  the  ice-box  and  air  it  for  an  hour. 
Wash  in  hot  soda-water  the  pan  under  the  ice-box. 

Care  of  Leftover  and  Perishable  Food. 

Cover  every  kind  of  food  that  you  put  on  the  win- 
dow-shelf. Milk  must  always  be  kept  in  a  tightly 
covered  bottle ;  the  air  sours  the  milk. 

Butter  should  always  be  covered,  as  butter  absorbs 
odors.  If  you  put  a  melon,  for  example,  in  the  ice- 
box with  uncovered  butter,  the  smell  of  the  melon  will 
be  taken  up  by  the  butter  and  the  taste  of  the  butter 
spoilt.  To  keep  milk  over  night  without  ice,  scald  it, 
cool,  and  then  cover  tightly. 

Cooked  meat  will  keep  better  than  fresh  meat. 

Bread  and  cake  do  not  need  to  be  kept  in  a  very  cold 
place.  They  keep  best  in  covered  tins  or  earthen  jars. 

Olive  oil  is  injured  by  freezing.  Do  not  keep  it  in 
the  ice-box. 

Do  not  waste  the  space  of  an  ice-box  or  window-box 
by  keeping  there  food  which  is  not  perishable.  Re- 
serve these  cold  places  for  perishable  food,  such  as 
milk,  eggs,  butter,  and  leftover  cooked  food.  Never 
put  hot  food  in  the  ice-box. 


CHAPTER  XX 
THOROUGH  CLEANING  OF  KITCHEN 

In  previous  chapters  we  have  learned  exactly  how  to 
clean  all  kitchen  closets  and  how  to  care  for  kitchen 
utensils.  The  main  body  of  the  kitchen  must  be  thor- 
oughly cleaned  once  a  week,  even  if  you  do  not  have 
time  as  often  as  that  to  clean  all  the  closets.  Never 
forget  that  your  kitchen  must  always  be  clean,  always 
attractive.  Since  so  much  of  your  life  is  connected 
with  the  kitchen,  and  so  largely  does  your  health  de- 
pend upon  the  cleanliness  of  this  one  room,  no  effort 
is  wasted  that  you  spend  in  beautifying  it. 

To  Clean  Kitchen. 

First,  dust  and  take  from  the  room  everything  that 
can  be  moved.  Do  the  stove  cleaning  next,  as  this 
is  the  dirtiest  work.  Then  sweep  the  floor ;  cover  a 
broom  with  a  cloth  and  wipe  the  walls ;  and  last,  wipe 
all  woodwork  with  a  woolen  cloth.  Sweep  the  floor  a 
second  time.  The  unpainted  and  unvarnished  wood- 
work and  shelves  must  now  be  thoroughly  cleaned,  as 
you  learned  in  Chapter  XVIII. 

To  Clean  Painted  Woodwork. 

Dust  the  woodwork  with  a  cloth  after  the  walls  are 
dusted.  Wash  with  warm  water  (not  hot)  and  soap. 

85 


86  PRACTICAL  HOMEMAKING 

Soda  and  Sapolio  remove  paint,  and  should  not  be 
used.  A  brush  is  also  necessary  to  take  dust  from 
grooves,  and  two  cloths  —  one  for  washing  and  one 
for  drying.  Add  a  few  drops  of  Sulpho-Naphthol  or 
other  disinfectant  to  the  cleaning  water. 

While  the  shelves  and  woodwork  are  drying,  wash 
the  windows. 

To  Wash  Windows. 

Use  a  pan  of  hot  water,  a  duster,  two  cleaning  cloths 
and  a  dish  of  Bon  Ami.  Place  them  on  a  newspaper 
near  the  window.  Bon  Ami  is  but  one  of  many  things 
used  for  washing  windows. 

First  Method.  Dust  the  window,  and  apply  a  thick 
suds  of  Bon  Ami.  Let  it  dry,  and  rub  off  with  a  dry 
cloth.  Rinse  the  dusting-cloth  in  the  water  and  wipe 
off  the  woodwork  around  the  windowpanes.  News- 
paper is  very  good  for  polishing  windows. 

Besides  a  \veekly  cleaning,  windows  should  be  dusted 
every  day. 

A  little  alcohol  added  to  the  water  in  the  winter  pre- 
vents its  freezing. 

Second  Method. t  To  clean  windows,  add  a  few 
drops  of  kerosene  and  ammonia  to  a  pan  of  hot  water. 
Use  a  duster,  two  cleaning  cloths,  and  a  newspaper. 

Dust  the  windows,  wash,  dry,  and  polish. 

Last,  wash  the  floor.  This  is  also  new  work,  but 
similar  to  scrubbing  the  table. 

For  cleaning  the  floor  have  a  pail  of  hot  water,  a 
floor-brush,  floor-cloth,  and  soap.  Soda  may  be  used, 
or  Gold  Dust. 


THOROUGH  CLEANING  OF  KITCHEN      87 

The  condition  of  the  floor  must  decide  which  clean- 
ing agent  to  use.  A  very  greasy  floor  needs  soda. 

First,  sweep  the  floor;  then,  wash  a  small  space  at  a 
time  and  wipe  off  with  a  wet  cloth;  scrub  with  soap, 
following  the  grain  of  the  wood ;  rinse  and  dry  with  a 
cloth  wrung  out  in  the  scrubbing  pail.  Change  the 
scrubbing  water  very  often. 

Return  furniture  to  the  kitchen  when  the  floor  is 
dry. 


CHAPTER  XXI 
APPLES 

For  three  chapters  you  have  scrubbed  and  cleaned 
the  kitchen.  It  is  only  natural  that  you  should  want 
to  use  this  clean  room  and  prepare  something  to  eat. 

In  our  talks  on  foods  we  have  not  considered  fruits. 


Fruit. 

The  fruit  is  of  no  real  use  to  the  plant.     Fruit  is 
meant  by  nature  as  a  bait  to  attract  birds  and  insects, 

and   so   the    seed    is 
set       free,       carried 
about  and  scattered. 
There   is    not    much 
nourishment  in  fruit, 
more  for 
of      the 
than    for 


Carbohydrates.- 
2>.0. 


fresh  fruit  is  water. 


We  eat  it 

the      sake 

sweetness 

any     food-value     it 

has.     It  is  good  for 

the  blood. 

From     eighty     to 
ninety   per   cent,    of 
As  you  see  in  the  picture  of  the 


apple,  more  than  three-quarters  of  it  is   water,   and 


APPLES 


89 


most  of  the  remaining  part  sugar.  This  is  not  true  of 
nuts,  which  we  will  study  later.  Nuts  have  very  little 
water  and  much  protein  and  fat. 


Apples. 

Cooking  makes 
most  fruits  more  Water 
digestible,  but  raw 
fruit  has  more  food- 
value.  However,  as 
we  have  just  found 
out,  we  do  not  gain 
much  strength  and 


EOBLE   PORTION 


774 


Ash:  0.5 


Carbo- 
|^  hydrate^:  19. 2, 


Water-.  84. 6 


energy  from  fruit ;  and  so,  especially  for  little  children 
and  invalids,  fruit  should  be  made  digestible  by  cook- 
ing. 

Be  sure,  when  you  cook  fruit,  to  preserve  all  the 

juice;  you  \vill  lose  the  best  part  of  the  fruit  if  you 

^IPI^ILB  allow  this  to  be  lost. 

EDIBLE  PQRT.ON  AppleS  CZU  be 

canned,       preserved, 
used  in  pies  and  pud- 
?in:  0-4    dings,  and  made  into 
jelly.     This  you  will 
do    next    year,    but 
apples   can   be  most 
simply  and  digestibly 
prepared  by  baking  them  or  stewing  them. 

Baked  Apples. 

For  baking,  select  smooth,  sound  apples,  wash  them, 
and  take  out  the  core  with  an  apple  corer.     Fruits 


Fat:0.5 


90  PRACTICAL  HOMEMAKING 

should  be  cooked  in  graniteware  or  earthenware.  Use, 
in  the  cooking,  a  wooden  or  silver  spoon.  Fruit  con- 
tains acids,  and  so  it  must  not  be  cooked  in  a  tin  or 
an  iron  dish.  Place  washed,  cored  apples  in  a  baking- 
dish.  Put  one  tablespoon  of  brown  sugar  into  each 
cavity.  Sprinkle  with  nutmeg,  cinnamon,  or  squeeze  a 
little  lemon-juice  into  each  apple.  Cover  bottom  of 
baking-dish  with  boiling  water,  about  one-half  cup  of 
water  for  each  apple.  Bake  in  hot  oven  until  soft, 
frequently  taking  a  spoon  and  pouring  over  the  apples 
the  syrup  that  is  forming  in  the  pan.  To  know 
whether  your  apples  are  done  or  not,  pierce  with  a 
fork.  Serve  hot  or  cold  with  milk. 

It  does  not  take  long  to  prepare  apples  for  baking, 
and  while  they  are  baking  is  a  good  time  to  review  the 
table-setting  lesson.  It  is  a  great  mistake  for  a  girl 
or  the  teacher  to  think  that  because  a  pupil  has  ac- 
complished a  task  once,  she  knows  it.  Each  task  in 
any  art,  especially  the  art  of  homemaking,  must  be 
done  over  and  over  again.  We  must  form  the  habit  of 
always  doing  each  act  exactly  right. 

For  stewed  apples  and  apple  sauce  see  pages  132, 
133- 


CHAPTER  XXII 

CLEANING  A  BEDROOM  CLOSET— CLEAN- 
ING A  BED 

In  Chapters  VII  and  VIII  you  learned  how  to  air 
and  make  the  bed  every  morning,  and  how  to  dust  and 
do  the  regular  morning  work.  But  once  a  week  the 
bedroom  must  be  thoroughly  cleaned. 

Clothes-Closet. 

Never  hang  up  in  the  closet  any  article  of  clothing 
which  you  have  just  been  wearing  without  first  shak- 
ing and  airing  it.  At  night,  when  your  window  is 
open,  or  in  the  morning  when  your  room  and  bed  are 
airing,  always  open  wide  the  door  of  the  closet;  let 
the  cold  outdoor  air  blow  through  your  clothes. 

Every  girl,  I  am  sure,  has  noticed  the  close  odor 
that  sometimes  meets  her  when  she  opens  the  door  of 
a  bedroom-closet.  This  odor  need  never  be  there,  if 
every  day  you  brush  the  dust  out  of  your  outer  gar- 
ments, shake  your  clothes,  air  them  before  hanging 
them  up,  and  daily  air  the  closet. 

You  learned  in  Chapter  XVIII  that  in  cleaning  a 
kitchen  thoroughly  all  closets  and  drawers  must  be 
cleaned  first.  This  is  equally  true  when  you  have  a 
bedroom  to  clean. 

91 


92  PRACTICAL  HOMEMAKING 

Cleaning  Closet. 

Take  all  clothes  from  the  closet,  giving  each  gar- 
ment an  extra  shake  as  you  take  it  out.  Brush  all 
loose  dust  and  dirt  from  the  walls  and  floor.  Then 
wipe  with  a  damp  cloth  walls  and  floor,  being  careful  to 
wipe  out  all  cracks  and  crevices.  At  least  once  a  month 
scrub  the  floor.  Return  all  clothes  when  closet  is  thor- 
oughly dry,  and  shut  the  door  tight. 

Cleaning  the  Bed. 

As  a  preventive  of  bedbugs,  take  all  clothes  from  the 
bed  and  shake  well ;  throwing  them  loosely  over  a  chair. 
Wipe  the  mattress  with  a  cloth  wrung  out  in  water  and 
sulpho-naphthol,  being  especially  careful  to  wipe  in  the 
tufted  places.  Put  the  mattress  over  chairs.  Wipe 
the  iron  part  of  the  bed  with  soap  and  water,  and  then 
with  kerosene.  Wipe  off  the  springs  with  kerosene. 
Allow  the  bed  to  dry  thoroughly  before  returning  mat- 
tress and  bedclothes. 

If  bugs  get  into  the  bedstead,  first  wash  it  with  soap 
and  water,  then  with  a  solution  of  carbolic  acid,  or  a 
preparation  which  you  can  buy  at  the  drug-store ;  .and 
repeat  this  until  every  trace  of  bugs  is  gone.  Bedbugs 
hide  chiefly  in  cracks,  in  castors,  and  under  the  tufting 
of  the  mattress. 


CHAPTER  XXIII 
WEEKLY  BEDROOM  CLEANING 

After  closets  and  bed  are  cleaned,  as  in  the  last 
chapter,  you  are  ready  to  give  the  entire  room  a  thor- 
ough cleaning. 

Dust  all  movable  things,  including  small  pictures, 
and  set  them  in  another  room.  Take  curtains  down, 
if  possible;  if  not,  pin  them  up.  (Curtains  should 
never  come  below  the  window-sill.)  Sweep  and  take 
out  any  rugs  you  may  have. 

After  dusting  each  piece  of  furniture  that  is  too 
heavy  to  move,  cover  it  with  old  sheets  kept  for  the 
purpose.  Sweep  floor  with  windows  closed.  Now, 
open  windows  and  brush  walls  with  a  covered  broom. 
Sweep  again  with  a  damp  cloth  on  the  broom.  Allow 
dust  to  settle.  Then  clean  the  woodwork,  as  taught  in 
Chapter  XX,  also  wash  windows.  Uncover  the  furni- 
ture. If  there  is  a  stained  or  waxed  floor,  oil  or  wax 
it  the  last  thing. 

Do  not  forget  to  dust  the  gas-fixtures.  Never  try 
to  clean  them  with  polish.  It  is  not  satisfactory,  and 
hard  rubbing  will  loosen  them. 

Wipe  off  the  mirrors.  Wash  the  glass  of  all  the 
pictures  before  rehanging  them.  If  curtains  have  been 
taken  down,  shake  them  well  —  out  of  doors  if  possible. 

93 


94  PRACTICAL  HOMEMAKING 

All  brass  and  nickel  should  be  cleaned  before  return- 
ing it  to  the  room,  if  it  is  not  already  polished.  (Some 
housekeepers  have  a  regular  day  for  polishing  their 
brass,  silver,  and  nickel,  not  the  general  cleaning  day. ) 

The  cleaning  of  brass,  silver,  and  nickel  will  be 
taught  in  the  next  chapter. 

After  a  room  has  been  cleaned,  see  that  it  looks 
orderly.  A  room  may  be  clean  and  yet  not  attractive. 
See  that  the  shades  are  even,  the  chairs  straight,  the 
blotter  clean,  ink-well  clean  and  filled,  plants  watered 
and  dead  leaves  taken  off. 


CHAPTER  XXIV 
CLEANING  BRASS,  SILVER,  AND  NICKEL 

Dampness  tarnishes  brass  and  nickel ;  gas,  food,  and 
dampness  tarnish  silver ;  and  acid  eats  into  silver. 

To  Clean  Brass. 

For  cleaning  brass  it  is  necessary  to  use  some  sub- 
stance to  remove  the  dirt,  tarnish,  and  corrosion,  and 
also  a  dry  polish  to  give  a  higher  luster.  First  collect 
the  necessary  implements : 

A  newspaper  to  protect  the  table 

An  old  tray  upon  which  to  set  the  article  to  be 
cleaned 

Wet  polish,  or  brass  paste 

Dry   polish    (Whiting   or   silver  powder   is   good) 

A  cheesecloth  for  dusting 

Three  pieces  of  old  cloth  (that  you  can  throw7  away) 

A  polish  cloth  (tissue  paper,  or  newspaper,  may  be 
substituted  for  this  cloth) 

Never  use  good  cloths  of  any  kind  for  hard  clean- 
ing; it  wears  them  full  of  holes. 

Method. 

Dust  the  brass.  Apply  wet  polish  with  an  old  piece 
of  cloth,  rubbing  very  hard.  This  cloth  becomes  very 
dirty  and  has  to  be  thrown  away. 

95 


96  PRACTICAL  HOMEMAKING 

Use  a  piece  of  match-stick  under  cloth  to  remove 
dirt  from  cracks  and  grooves. 

Wipe  off  the  wet  polish,  which  loosens  the  dirt,  with 
a  second  piece  of  cloth.  With  a  third,  apply  the  dry 
white  polish.  Rub  with  polishing-cloth. 

Brass  will  keep  bright  twice  as  long  if  treated  with 
a  final  dry  polish. 

To  Clean  Silver. 

Collect  newspaper,  old  tray,  silver  polish,  saucer, 
alcohol  or  water,  duster,  and  two  pieces  of  old  cloth. 

Method. 

Dust  the  silver. 

Mix  some  silver  polish  and  alcohol  in  a  saucer.  Rub 
this  on  each  piece  of  silver  and  lay  each  aside  on  a  piece 
of  newspaper  to  dry.  When  thoroughly  dry,  polish 
off  with  another  cloth.  A  soft  brush  is  necessary  to 
remove  the  polish  from  grooves  or  designs. 

Wash  the  silver  in  hot  water  before  returning  it  to 
the  drawer. 

To  Clean  Nickel. 

Nickel  may  be  cleaned  in  the  same  way  as  silver. 
Wash  all  cloths  that  can  be  used  again. 


CHAPTER  XXV 
TABLE  ETIQUETTE— AFTERNOON  TEA 

The  attitude  of  a  girl  at  meals  can  make  or  spoil 
that  meal  for  the  entire  family. 

Each  member  of  the  family  should  cultivate  a  habit 
of  appreciation ;  that  is,  don't  be  faultfinding,  but  take 
the  food  that  is  on  the  table  and  eat  it  with  apparent 
pleasure.  There  are  girls  who  always  come  to  the 
table  in  a  faultfinding  mood,  seeming  to  take  pleasure 
in  saying  that  they  "  hate  "  this  or  that  dish,  forgetting 
that  some  one  has  worked  hard  to  prepare  it.  A  bad 
temper  or  an  unhappy  mood  while  eating  is  bad  for  the 
stomach  and  often  produces  indigestion.  Talking 
pleasantly  and  eating  slowly,  while  at  meals,  aid  diges- 
tion. 

When  a  meal  is  ready,  go  at  once  to  the  table.  If 
you  are  late,  the  food  gets  cold  and  you  have  spoiled 
the  pleasure  of  the  cook,  as  well  as  annoyed  the  family 
and  ruined  the  taste  of  your  own  meal.  A  meal  is  a 
family  gathering.  No  one  must  think  of  herself  alone, 
but  of  what  will  give  the  entire  group  the  most  pleasure. 

Do  not  be  over-anxious  as  to  what  is  on  your  plate. 
Keep  your  eyes  open.  Notice  when  some  one  wants 
his  plate  replenished  or  his  water  glass  refilled,  or  is  in 
need  of  butter,  salt,  pepper,  or  such  things.  A  little 

97 


98  PRACTICAL  HOMEMAKING 

girl  should  never  allow  her  mother  to  wait  on  her ;  she 
should  be  the  one  to  rise  and  wait  on  those  older  than 
herself. 

Some  people  have  what  we  call  a  servant.  That 
does  not  mean  that  the  work  of  preparing  meals  is  a 
work  for  which  a  lady  is  too  fine  and  so  hires  a  person 
less  refined  to  do  it  for  her.  It  means  only  that  in  a 
home  there  are  a  great  many  important  things  to  do, 
especially  in  homes  where  children  are  to  be  cared  for. 
If  the  mother,  or  head  of  the  house,  has  enough  money 
she  pays  some  one  to  come  in  and  do  a  part  of  the 
housework  in  order  that  she  may  be  free  to  do  more 
thoroughly  her  duties  in  the  home.  This  is  the  very 
same  way  in  which  business  is  carried  on  in  an  office 
or  a  store.  One  man  cannot  keep  the  books,  run  the 
errands,  sell  the  goods,  and  attend  the  telephone;  and 
so  he  takes  others  into  his  service,  or  engages  "  serv- 
ants/' to  help  him.  A  man  does  not  look  down  upon 
these  associates  in  business,  he  knows  they  are  exactly 
as  good  as  he  is  and  their  work  is  as  important. 

A  good  housekeeper  will  plan  to  save  the  strength 
and  time  of  her  servant  as  though  it  were  her  own.  A 
good  woman  will  have  the  same  sympathy  with,  and 
will  exercise  the  same  courtesy  toward  those  in  her 
service  as  she  feels  for  her  own  family.  A  sensible 
woman  will  not  scold  the  servant  because  she  is  some- 
times slow.  No  one  works  equally  fast  at  all  times. 
If  a  dish  is  broken,  the  head  of  the  house  will  say  to 
herself,  "We  all  are  liable  to  drop  things."  If  the 
servant  has  her  own  way  of  doing  things,  the  good 


TABLE  ETIQUETTE  99 

housekeeper  will  let  her  follow  it;  for  she  knows  that 
there  are  other  ways  than  hers, —  and  good  ones  too. 
Remember  the  servant  is  as  human  as  you  are;  she 
gets  tired  as  you  do;  she  likes  to  play;  she  is  often 
lonely.  While  she  is  in  your  house  you  and  your 
family  are  responsible  for  seeing  to  it  that  she  has  good 
food,  does  not  hurt  herself  by  working  too  hard,  and 
lives  happily  in  your  home.  If  a  servant  can  clean 
your  house  better  than  you  can  do  your  work  (even  if 
your  work  is  teaching  a  public-school  class),  she  is  a 
smarter  woman  than  you  are. 

Serving  Tea. 

The  girl  who  serves  should  have  clean  hands  and 
neat  hair,  and  wear  a  white  apron. 

This  is  a  ceremony  of  hospitality,  and  always 
should  be  performed  with  such  a  spirit  of  happiness 
that  each  member  of  the  family  and  every  guest  will 
feel  welcomed  to  the  house. 

Tea. 

There  is  something  in  tea  that  is  called  tannin.  It 
is  this  ingredient  that  is  bad  for  our  stomachs.  Tan- 
nin is  especially  poisonous  to  little  children.  The 
longer  tea  stands  after  the  boiling  water  has  been 
poured  over  it  the  more  of  this  tannin  is  dissolved  out 
of  the  tea  leaves  into  the  water  which  we  drink.  If 
you  wish  to  have  as  little  tannin  as  possible  in  tea, 
serve  your  tea  within  five  minutes  after  pouring  on  the 
boiling  water. 


ioo  PRACTICAL  HOMEMAKING 

Method  of  Making  Tea. 

Never  use  water  that  has  boiled  before  or  has  been 
standing  in  the  teakettle.  Draw  fresh  cold  water  and 
let  it  boil  for  the  first  time.  Water  that  has  boiled 
before  and  stood  on  the  stove  tastes  flat  because  the 
air  has  gone  out  of  it. 

The  amount  of  tea  to  be  used  depends  upon  the  kind 
of  tea  used.  The  saying  goes  "  a  teaspoon  for  each 
cup  and  one  for  the  pot,"  but  this  is  too  much  tea; 
usually  two  teaspoons  for  four  or  five  persons  is 
enough. 

Warm  the  tea-pot  by  rinsing  it  with  hot  water.  Put 
tea  into  the  warm  tea-pot  and  pour  in  boiling  water. 
Let  it  stand  five  minutes  and  serve.  (Never  give  tea 
to  children;  it  is  a  drink  for  grown-up  people.)  If 
you  wish  to  use  the  tea  later  pour  off  all  liquid  from 
the  tea-leaves  and  heat  this  liquid  when  desired.  You 
will,  thereby,  avoid  drawing  the  poisonous  tannic  acid 
from  the  tea-leaves. 

Many  things  can  be  served  with  tea :  bread  and 
butter,  crackers,  toast,  or  cake. 

Bread  and  Butter. 

Have  the  butter  soft.  Butter  the  bread  before  cut- 
ting from  loaf;  cut  thin;  place  two  slices  together  as 
in  a  sandwich ;  cut  these  sandwiches  in  similar  shapes 
and  sizes, —  uneven  pieces  of  bread  are  unattractive. 

Toast. 

Ordinary  American  bread  is  improved  in  flavor  and 
digestibility  when  it  is  toasted.  Soggy  bread  hurts  the 
stomach  and  is  bad  for  the  health. 


TABLE  ETIQUETTE.,     -  ,101 

To  toast  bread  is  one  of  the  ways  of  making  use  of 
stale  bread. 

To  Make  Toast. 

Cut  stale  bread  in  one- fourth  inch  slices.  Put  slices 
on  wire  toaster;  lock  toaster  and  place  over  clear  fire, 
at  first  holding  it  some  distance  from  the  fire.  Turn 
often  enough  to  keep  the  two  sides  equally  brown. 
Hold  it  nearer  the  fire  after  the  bread  is  well  dried  on 
the  outside,  and  the  color  an  even  golden  brown. 

To  toast  over  a  gas  range,  use  an  asbestos  wire-mat, 
allowing  mat  to  get  well  heated  before  putting  bread 
on  it ;  or  toast  in  the  oven  turning  the  bread  frequently. 

Tea-Tray. 

On  a  tea-tray  there  should  be  a  clean  white  tray- 
cloth,  cups  and  saucers,  teaspoons,  tea-strainer,  nap- 
kins, sliced  lemon  or  milk,  sugar,  bread  and  butter 
sandwiches,  toast  or  crackers,  and  lastly  the  freshly 
made  tea. 


CHAPTER  XXVI 
ODORS 

Odors  are  danger  signals.  A  bad  odor  means  "  look 
out;  there  is  trouble  somewhere." 

If  you  smell  gas,  at  once  you  look  for  the  leak,  know- 
ing that  fumes  of  gas  cause  death. 

If  you  smell  that  dry,  disagreeable  odor  which  is  the 
sure  sign  that  agate-  or  tinware  is  burning,  you  in- 
stinctively rush  to  fill  the  kettle  or  saucepan.  The 
water  has  boiled  away;  the  smell  is  the  warning 
which  in  this  case  often  comes  too  late  to  save  the  ket- 
tle. 

Every  girl  has  noticed  as  she  has  entered  a  bedroom 
where  the  windows  have  been  closed  all  night  a  stale 
smell.  It  may  be  she  has  not  realized  that  this  is  a 
warning  that  the  oxygen  in  the  air  has  been  exhausted 
and  poisoned  air  is  left.  Had  one  window  been  opened 
top  and  bottom  no  odor  would  have  been  apparent  in 
the  room.  Oxygen,  or  fresh  air,  has  no  odor. 

Every  girl  has  had  the  experience  of  trying  to  avoid 
the  offensive  breath  of  a  friend, —  has  had  days  w^hen 
she  herself  was  conscious  that  her  own  breath  was  not 
sweet.  This  is  nature's  danger  signal.  The  breath  is 
practically  without  odor  in  health.  It  is  often  the 
ordinary  habits  of  a  girl's  life  that  are  the  cause  of  an 

103 


ODORS  103 

unhealthy  condition  that  the  bad  breath  is  but  the  sign 
of.  A  girl  may  have  been  eating  candy  between  meals, 
or  eating  too  fast  while  at  meals,  or  forgetting  to  drink 
water,  and  indigestion  has  been  the  result.  A  coated 
tongue,  a  nasty  taste  in  the  mouth ;  these  she  can  hide. 
The  breath  that  comes  from  a  bad  stomach  no  girl  can 
hide  from  others. 

Or,  possibly  the  trouble  is  that  the  waste  matter  from 
the  system  has  not  been  carried  off.  In  the  rush  of 
getting  to  school  on  time  a  girl  often  neglects  the  most 
important  morning  duty.  Constipation  is  the  result. 
A  'clogged  system,  then  a  poisoned  system.  Every 
one  tries  to  avoid  the  breath  of  the  girl  in  this  condi- 
tion. 

Decaying  teeth  throw  out  such  a  signal  of  danger 
that  it  would  seem  impossible  that  a  girl  with  the  odor 
of  decay  in  her  mouth  should  not  hurry  at  once  to  a 
dentist,  and  after  her  teeth  had  been  filled  always  brush 
them  morning  and  night. 

The  close  odor  that  is  sometimes  called  the  human 
odor  is  very  noticeable  in  crowded  places ;  for  example, 
the  subway  in  the  rush  hours.  And  it  is  even  at  times 
associated  with  an  individual.  This  odor  is  like  a  loud 
voice  crying.  The  body  has  not  been  bathed  recently. 
The  clothes  have  not  been  changed  often  enough,  or  the 
clothes  and  the  closet  in  which  the  clothes  have  hung 
have  not  been  aired.  Dainty  odors,  or  no  odors  at  all, 
make  a  girl  more  attractive  than  any  manner  of  dress 
or  any  kind  of  beauty.  A  bad  odor  is  repellent  to 
every  one. 

It  would  be  interesting,  while  on  this  subject,  for  the 


104  PRACTICAL  HOMEMAKING 

girls  of  each  class  to  think  of  other  odors  connected 
with  the  house  or  with  the  human  body  that  are  dis- 
agreeable and  give  the  remedy  for  each.  There  is 
almost  always  a  remedy. 


CHAPTER  XXVII 

BATHING  SICK  PERSON  IN  BED  AND 
CHANGING  THE  SHEETS 

If  a  girl's  mother  or  any  one  in  the  family  is  very 
sick,  of  course  the  care  of  this  patient  could  not  be 
entrusted  to  a  little  girl;  but  there  are  often  times  in 
the  home  when  some  member  of  the  family  is  obliged 
to  stay  in  bed ;  with  a  bad  cold,  for  example.  Staying 
in  bed  may  mean  breaking  up  the  cold  more  quickly 
and  preventing  the  rest  of  the  family  from  catching  it. 
In  a  case  like  this  a  small  girl  often  can  play  the  part 
of  nurse. 

The  great  thing  is  to  keep  the  patient  comfortable 
and  clean.  Have  nice  fresh  air  in  the  room,  and  see 
that  the  room  is  attractive. 

In  this  chapter  you  are  going  to  learn  how  to  give  a 
bed  bath  and  how  to  change  the  sheets,  for  a  fresh 
sheet  on  the  bed  is  very  refreshing  to  a  sick  person. 

First  prepare  everything  that  you  will  need  for  the 
bath,  and  place  all  the  utensils  on  a  chair  or  table 
near  the  bed,  because  when  a  girl  once  begins  to  give 
her  sick  mother  or  any  member  of  the  family  a  bath 
she  must  not  leave  her  to  run  to  the  kitchen  for  water 
or  cloth  or  soap.  For  this  bath  you  will  need  a  basin 
of  warm  water,  soap,  one  or  two  bath  towels,  alcohol, 

105 


io6  PRACTICAL  HOMEMAKING 

and  wash  cloth  of  gauze  (do  not  use  a  handkerchief). 
The  bath  should  be  given  before  the  sheets  are 
changed. 

First,  take  the  spread  off  the  bed,  folding  it  neatly, 
and  put  it  out  of  the  way.  Make  your  patient  com- 
fortable on  the  pillow  before  beginning  the  bath.  Sick 
people  are  often  irritable  and  easily  made  uncomfort- 
able. We  should  do  all  in  our  power  to  make  the 
morning  bath  a  pleasure,  and  not  something  to  be 
dreaded. 

Have  plenty  of  hot  water  near  at  hand.  It  is  well 
to  have  an  extra  pitcher  of  hot  water  and  a  jar  in 
which  to  empty  the  water  in  the  basin  when  it  becomes 
too  cold  or  needs  replenishing.  Make  the  water  a 
little  soapy  by  shaking  the  soap  in  it.  This  is  better 
than  rubbing  the  soap  directly  on  the  face. 

First  wash  face  and  ears,  paying  particular  attention 
to  the  ears.  The  back  of  the  ears  often  gets  very 
dirty,  and  the  creases  do,  too.  This  is  true,  especially, 
of  little  children.  Remember  to  be  very  gentle  when 
you  are  playing  the  part  of  nurse,  as  it  is  trying  to 
the  patient  to  have  her  ears  washed.  Do  not  expect 
the  patience  in  a  sick  person  that  you  do  in  a  girl  who 
is  well.  After  washing  the  face  and  ears,  rinse  out 
the  cloth,  wipe  the  face  off  again  and  then  dry  face 
and  ears  carefully. 

Next,  take  off  the  nightgown,  shake  it  out  carefully 
and  hang  it  over  a  chair.  If  the  weather  is  cold  have 
the  chair  near  the  stove.  Now,  lift  one  arm  from 
under  the  bedclothes  and  lay  it  on  the  turkish  towel, 
which  you  have  placed  over  the  clothes  to  protect 


BATHING  SICK  PERSON  IN  BED         107 

them.  Rub  plenty  of  soap  on  the  cloth,  and  rub  the 
arm  well,  particularly  under  the  arm.  Rinse  out  the 
cloth,  wipe  the  arm  once  more,  and  dry  thoroughly. 
If  the  patient  is  not  very  sick,  rub  with  a  good  brisk 
stroke.  Before  washing  the  hand  it  is  well  to  trim 
the  finger-nails,  if  they  need  it.  Put  the  patient's  hand 
over  the  basin,  wash  it  thoroughly  with  soap  and 
water.  Clean  the  finger-nails  with  an  orange-stick 
when  the  hand  is  thoroughly  dry.  Now  wash  the 
other  arm  and  hand  in  the  same  way. 

It  is  very  refreshing  to  any  one  who  is  obliged  to 
stay  in  bed  to  have  the  arm  and  hand  rubbed  with 
alcohol  after  it  is  thoroughly  clean.  Never  use  wood 
alcohol,  but  50% -pure  alcohol  gives  a  cool  refreshed 
feeling. 

No  matter  what  part  of  the  body  you  are  washing, 
remember  you  must  always  keep  the  patient  covered, 
excepting  the  part  which  is  being  washed. 

Now,  throw  back  the  clothes  to  the  waist  line. 
Wash  the  body  to  the  waist  with  the  soapy  cloth,  rinse 
and  dry  with  the  turkish  towel,  as  you  did  the  arm, 
and  if  possible  rub  the  body  with  the  alcohol.  Next, 
turn  the  patient  on  her  face  and  wash  the  back  in  the 
same  way. 

The  turning  of  a  very  sick  patient  is  quite  a  difficult 
matter  because  often  one  is  so  sick  that  she  cannot 
turn  herself ;  but  the  girls  who  are  reading  this  chapter 
are  too  young  to  take  care  of  a  very  sick  person,  so 
we  will  take  it  for  granted  that  all  you  have  to  do  is 
to  ask  your  mother,  or  the  member  of  the  family  to 
whom  you  are  giving  the  bath,  to  turn  over  so  that 


io8  PRACTICAL  HOMEMAKING 

you  can  wash  her  back.  Always  use  a  turkish  towel 
under  the  arm,  or  under  the  body,  to  protect  the  bed. 

Next,  draw  the  bedclothes  up  around  the  throat  of 
your  patient  so  as  to  keep  her  thoroughly  warm. 
Loosen  the  bedclothes  at  the  foot  of  the  bed.  Take 
out  first  one  leg,  place  under  it  the  turkish  towel  and 
be  sure  that  all  the  rest  of  the  patient  is  well  covered. 
Wash  the  leg  well  with  soap  and  water,  wipe  it  off  with 
fresh  water,  dry  the  leg  with  a  brisk  stroke,  and  if 
possible  rub  with  alcohol.  Cover  that  leg;  take  out 
the  other  and  wash  and  dry  it  in  the  same  manner. 

Now  you  have  bathed  the  face,  the  arms,  the  body 
and  the  legs  of  your  patient;  but  you  have  not  as 
yet  washed  the  feet.  When  one  is  sick  in  bed,  her 
feet  get  tired  and  hot,  and  need  careful  bathing.  Ask 
your  patient  to  bend  her  knees  so  that  the  feet  are 
resting  flat  on  the  bed.  Put  the  towel  under  the  feet 
and  place  a  basin  on  the  towel  arid  the  feet  in  the  basin. 
Now,  wash  the  feet  well  with  soap  and  water,  dry 
thoroughly,  and  after  drying  cut  the  toe-nails.  Do 
not  be  in  too  much  of  a  hurry  when  you  wash  the 
feet.  It  is  a  good  thing  to  let  them  soak  for  a  few 
minutes  in  the  hot  water. 

Now  the  bath  is  finished.  It  is  not  the  place  of  the 
little  girl  who  is  giving  the  bath  to  collect  the  basin, 
the  towels,  the  cloth,  and  soap  and  take  them  away,  be- 
cause she  does  not  want  to  leave  her  patient  until  the 
bed  is  made  and  the  patient  comfortable.  So  she 
should  call  some  member  of  the  family  to  take  all  these 
utensils  out  of  her  way. 


BATHING  SICK  PERSON  IN  BED         109 

Combing  the  Hair. 

The  next  task  in  order  is  to  comb  your  patient's  hair. 
Put  a  towel  (fresh  if  necessary)  under  her  head.  Part 
the  hair  from  front  to  back  with  the  comb.  Comb 
first  one  side  and  then  the  other.  Always  begin  at  the 
end  of  the  hair  and  work  up,  taking  a  small  part  of  it 
at  a  time.  If  tangled,  twist  it  around  your  finger  to 
relieve  the  pull  on  the  scalp.  A  good  nurse  will  never 
pull  her  patient's  hair ;  that  might  start  a  headache  that 
would  last  all  day. 

After  combing  one  side,  braid  the  hair  on  that  side ; 
then  braid  the  other  in  the  same  way.  Have  the 
braids  go  quite  near  the  ears  so  that  the  back  of  the 
head  may  be  left  free  and  your  patient  may  not  be 
obliged  to  lie  on  a  twist  of  hair. 

Wash  your  hands  after  combing  the  hair. 

Teeth. 

If  not  too  sick,  your  patient  will  want  to  brush  her 
teeth.  Nothing  is  more  refreshing  in  illness.  Any 
fever  or  any  trouble  with  the  stomach  at  once  gives  a 
nasty  taste  in  the  mouth.  Cleansing  does  much  to  re- 
lieve this.  Put  a  towel  in  front  of  your  patient,  cover- 
ing the  bedclothes  carefully.  On  this  put  a  .basin, 
hand  the  patient  a  glass  of  fresh  water  and  her  tooth- 
brush—  tooth-powder,  too,  if  she  has  it. 

Now  make  a  mouth-wash  with  half  a  glass  of  fresh 
water  and  a  half  teaspoon ful  of  salt.  Before  tak- 
ing the  basin  away  let  her  rinse  her  mouth  with 
this. 


no  PRACTICAL  HOMEMAKING 

Changing  the  Sheets. 

First,  take  out  top  sheet  from  under  the  blanket  and 
place  it  one  side  to  use  as  a  draw-sheet  later.  Now 
take  the  pillow  very  gently  from  under  the  patient's 
head;  move  her  onto  one  side  of  the  bed,  roll  the 
sheet  under  and  draw  it  up  next  to  the  patient.  The 
clean  sheet  is  then  laid  on  so  that  the  fold  in  the 
sheet  comes  midway  in  the  bed.  Tuck  in  this  clean 
sheet  on  one  side  and  make  it  smooth  as  far  as  the 
middle  of  the  bed.  Roll  the  remaining  half  of  the 
clean  sheet  up  tight  against  the  patient  beside  the 
soiled  sheet.  Now  for  the  top  sheet,  which  you  took 
from  bed, —  fold  for  draw-sheet  and  tuck  it  into  side 
with  the  clean  sheet;  roll  this  also  and  lay  it  next  to 
patient. 

Turn  the  patient  to  other  side,  over  the  roll  of 
sheets.  Pull  out  and  throw  to  one  side  the  soiled 
sheet  and  soiled  draw-sheet.  Go  to  the  other  side  of 
the  bed,  pull  sheet  tight  and  tuck  in  with  square 
corners.  At  the  same  time  pull  draw-sheet  as  tight  as 
possible  and  tuck  in  with  sheet.  Be  very  careful  that 
there  are  no  wrinkles  under  the  patient.  The  draw- 
sheet  is  used  with  a  sick  person  to  protect  the  under 
sheet. 

The  pillow  is  now  put  under  the  patient's  head. 
Lift  her,  with  one  arm  under  her  shoulders,  and  slip 
the  pillow  in  with  the  other  hand. 

Pull  the  pillow  down  so  it  will  be  a  little  way  under 
each  shoulder.  Always  ask  your  patient  whether  the 
pillow  is  comfortable.  Place  the  clean  top  sheet  over 
the  blanket.  Pull  the  blanket  from  under,  having  your 


BATHING  SICK  PERSON  IN  BED         in 

patient  hold  the  sheet  at  the  top.  The  blanket  is  then 
placed  over  the  top  sheet,  and  sheet  and  blanket  are 
tucked  in  at  the  bottom  of  the  bed. 

Put  on  the  spread  to  protect  the  blanket  and  to  make 
the  bed  look  attractive. 

No  little  girl  could  do  this  work  at  first  without 
the  help  of  the  teacher. 


CHAPTER  XXVIII 
THE  INVALID'S  TRAY 

In  the  last  chapter  you  learned  how  to  bathe  a  pa- 
tient and  how  to  change  the  sheets  on  her  bed.  In 
this  chapter  you  are  still  going  to  take  the  part  of 
nurse.  Play  that  it  is  your  little  sister  who  is  sick. 
She  has  been  made  comfortable  for  the  day.  She  has 
a  clean,  cool  body ;  the  sheets  on  her  bed  are  fresh ;  and 
the  room  has  been  aired  and  dusted.  Now  she  is 
ready  for  something  to  eat,  and  it  is  the  duty  of  the 
little  nurse  to  get  the  breakfast. 

This  meal  must  be  daintily  served,  the  dishes  attrac- 
tive, the  linen  spotless;  and  when  hot  food  is  used  the 
dishes  must  be  hot. 

The  appetite  has  a  great  effect  on  digestion,  and  sick 
people  are  very  apt  to  have  poor  appetites,  and  so  it 
is  the  part  of  the  nurse  to  do  everything  in  her  power 
to  stimulate,  that  is  to  arouse,  the  appetite.  An  at- 
tractive room,  a  flower  on  the  breakfast  tray,  a  happy, 
cheerful  nurse  in  a  very  clean  apron,  all  these  do  much 
toward  making  the  patient  willing  to  eat.  If  the  tray- 
cloth  is  a  little  soiled,  if  the  tea  has  slopped  into  the 
saucer,  if  the  outside  of  the  water  glass  is  wet,  if  the 
nurse's  finger-nails  are  dirty,  the  patient  may  lose  her 
pleasure  in  the  breakfast. 

112 


THE  INVALID'S  TRAY  113 

There  are  six  things  the  girls  who  read  this  chapter 
must  try  to  remember  in  preparing  an  invalid's  tray : 

1.  Have  it  look  attractive. 

2.  Have  everything  taste  just  right. 

3.  Be    sure    everything    on    it    is    easy    to    digest. 
(When  you  are  working  or  playing  you  can  eat  more 
solid  food  than  you  can  when  you  are  lying  still  in 
bed.) 

4.  Be  sure  everything  is  the  kind  of  food  that  will 
give  the  patient  strength.     She  wants  to  get  well  and 
strong  as  soon  as  possible,  and  every  mouthful  of  food 
must  help  her  toward  health. 

5.  Let   no    time   elapse   between   the    cooking   and 
serving. 

6.  Never  ask  your  patient  what  she  wants  to  eat, 
never  talk  about  the  food  where  she  can  hear  you. 
Surprise    her,    if    possible.     This    surprise    helps    the 
appetite,  and  adds  interest  to  the  dullness  of  a  long 
sick-day. 

The  tray  on  which  you  serve  the  meal  must  be  large 
enough  to  hold  all  the  dishes  without  any  appearance 
of  crowding.  If,  for  example,  you  are  serving  only 
milk  and  toast,  use  a  small  tray ;  but  three  or  four  hot 
dishes  will  require  a  large  one. 

Cover  tray  with  a  tray-cloth.  This  does  not  need 
to  be  expensive,  but  it  must  be  spotlessly  white.  If 
you  have  not  a  tray-cloth  use  a  perfectly  clean  napkin. 

Choose  the  best  china  you  have ;  also  the  silver  and 
glassware  must  be  the  best  in  the  house. 

In  setting  the  tray  follow  the  same  rules  as  you  did 
in  table-setting.  Place  the  plate  where  it  can  be  con- 


114  PRACTICAL  HOMEMAKING 

veniently  used;  knife  at  the  right;  sharp  edge  toward 
the  plate;  the  spoon  at  the  right  of  the  knife;  the  fork 
at  the  left  of  the  plate.  A  bread  and  butter  plate 
should  be  placed  above  the  fork.  The  napkin  must  be 
placed  at  the  left  of  the  fork.  Cup  and  saucer  at  the 
right  —  with  the  handle  so  that  your  patient  can-  reach 
it  easily.  Water  glass  over  the  knife,  not  full  enough 
to  spill  as  you  carry  the  tray.  Be  sure  that  there  is 
salt  and  pepper  on  the  tray,  sugar  if  required,  and  a 
small  pitcher  for  cream,  or  milk,  if  needed.  Now  the 
tray  is  ready  for  the  hot  dishes  of  food  as  soon  as 
they  are  cooked.  Food  must  be  served  at  once  after 
it  is  cooked  so  as  to  be  the  more  tempting  to  your 
patient.  It  spoils  cooked  food  to  be  left  standing. 

What  will  you  cook  for  your  sister,  whom  we  will 
suppose  to  be  in  bed  with  a  bad  cold  ? 

Nothing   fried.     Fried   food   is   not  as  healthy   as 
boiled  or  steamed  or  baked  food. 
One  good  breakfast  is : 

Orange,  or  baked  apple 

Dropped  Egg  on  Toast  according  to  recipe 
on  page  134. 

Hot  cocoa 

A  cooked  apple  is  more  easily  digested  than  a  raw 
one,  so  you  will  bake  your  apple  and  serve  it  with 
milk  and  sugar;  but  if  you  have  an  orange  this  is, 
when  served  cold,  often  more  acceptable  than  hot 
fruit,  especially  in  warm  weather.  The  flavor  of  this 
fruit  will  help  give  your  patient  an  appetite  for  the 
more  nutritive  part  of  her  breakfast.  Fruits  also  aid 
digestion.  You  have  read  before  in  this  book  that 


THE  INVALID'S  TRAY  115 

fruit  is  largely  composed  of  water,  and  contains  but 
little  nutritive  value,  the  little  it  has  being  mostly 
sugar.  But  there  are  minerals  in  fruit  that  the  blood 
needs  very  much,  and  so  you  will  begin  this  breakfast 
with  fruit. 

Eggs  have  a  great  deal  of  protein  and  repair  the 
waste  of  the  body  as  meat  does.  There  is  so  much 
food-value  in  eggs  that  even  if  they  are  expensive  you 
will  try  to  buy  one  or  two  fresh  ones  for  your  pa- 
tient's breakfast.  Try  to  give  the  sick  person  the 
best,  even  if  the  healthy  members  of  the  family  have 
to  deny  themselves.  To  determine  whether  an  egg 
is  fresh  or  not,  put  it  in  a  cup  of  water,  it  will  sink 
if  fresh  and  rise  to  the  top  if  not.  The  reasons  you 
give  eggs  to  sick  people  are  many : 

1.  They  have  a  great  deal  of  food-value; 

2.  They  taste  good  and  are  easy  to  eat ; 

3.  They  are  easily  digested  when  raw  or  soft  cooked ; 

4.  They  are  free  from  bacteria. 

But  while  eggs  have  a  great  deal  of  protein  and  fat, 
they  have  not  much  carbohydrate,  that  property  that 
gives  energy.  So  eggs  are  not  a  food  you  can  serve 
all  alone,  any  more  than  you  serve  meat  with  nothing 
else.  Eight  eggs  are  equal  to  one  pound  of  meat, 
but  you  wouldn't  feel  like  working  or  playing  even  if 
you  ate  one  pound  of  meat  or  eight  eggs,  that  would 
be  too  much  for  the  system  to  take  care  of.  If  you 
serve  your  egg  on  toast  you  will  give  your  patient 
the  added  food-value  of  the  bread.  You  studied  about 
bread  in  Chapter  IV,  and  bread,  you  remember,  has  a 
great  deal  of  carbohydrate. 


ii6  PRACTICAL  HOMEMAKING 

Cocoa  we  learned  how  to  make  in  Chapter  III,  and 
how  much  strength  was  in  the  milk. 

First  prepare  the  fruit  and  put  it  on  the  tray.  If 
it  is  an  orange  have  it  cold  on  a  cold  plate. 

Then  make  cocoa;  when  the  cocoa  is  hot,  make  the 
toast  and  poach  the  egg  according  to  recipe.  Have 
the  cup  for  cocoa,  and  the  plate  for  egg,  hot.  Hot 
dishes  must  be  used  for  hot  things,  cold  dishes  for  cold 
things.  Serve  all  as  daintily  as  possible,  being  careful 
not  to  spill  anything  in  carrying  the  tray  from  the 
kitchen  to  the  sick-room. 


CHAPTER  XXIX 

FRESH  VEGETABLES 

Most  vegetables  contain  only  a  small  amount  of 
nutritive  value.  The  exceptions  are  peas,  beans,  and 
lentils.  But  although  you  may  not  get  energy  out 
of  the  other  vegetables,  you  get  what  the  body  needs 
in  other  ways.  As  you  see  by  the  pictures  there  is  a 
great  deal  of  water  in  vegetables ;  also  there  is  mineral 
matter.  The  water  is  needed  for  the  kidneys,  the 
mineral  acids  to  purify  the  blood ;  and  the  bones  need 
these  minerals  as  well.  Our  intestines  need  a  certain 
amount  of  bulk  in  order  that  the  proper  action  shall 
take  place.  Vegetables  do  much  to  give  this  required 
bulk. 

In  choosing  vegetables  in  summer,  be  very  careful 
to  select  fresh  ones.  Summer  vegetables  should  be 
cooked  as  soon  after  gathering  as  possible.  Vege- 
tables purchased  from  push-carts  must  be  carefully 
examined  to  see  if  they  are  fresh,  and  very  carefully 
washed  before  cooking.  If  the  peas  or  beans  you  buy 
seem  old,  it  is  better  to  make  them  into  soup  than  to 
serve  them  as  vegetables.  The  subject  of  vegetables 
is  a  big  subject,  for  there  are  dried  and  canned  vege- 
tables to  consider  as  well  as  fresh  ones. 

Next  year  you  will  learn  the  great  nutritive  value 

117 


n8  PRACTICAL  HOMEMAKING 

of  dried  peas  and  beans,  and  how  to  cook  them.  You 
will  also  learn  to  can  vegetables  to  use  in  winter  when 
fresh  vegetables  are  dear.  And  what  vegetables  are 
•good  for  sick  people  and  what  ones  are  the  best  for 
children. 

But  in  this  chapter  you  can  only  begin  the  study  of 
vegetables,  by  learning  about  fresh  summer  vegetables. 
These  all  give  the  body  minerals  and  water  and  neces- 
sary bulk;  and  peas,  beans,  and  lentils  give  a  great 
deal  of  nourishment. 

All  vegetables  are  cooked  in  boiling  salted  water. 
Some  of  the  common  summer  vegetables  are 

Time  for  Cooking 

Lima  beans I   to   ij  hours 

String  beans I  to  3  hours 

Beets,  young    45  minutes 

Beets,  old   3  to  4  hours 

Cabbage    35  to  60  minutes 

Cauliflower   20  to  25  minutes 

Celery   Used  raw 

Corn    .  . 20  minutes 

Lettuce   Used  raw 

Onions 45  to  60  minutes 

Spinach 25  to  30  minutes 

Tomatoes Cooked  or  raw 

Peas 20  to  60  minutes 

A  small  scrubbing-brush,  which  may  be  bought  for 
five  cents,  with  the  word  "  vegetable  "  marked  on  the 
back,  and  a  small  pointed  vegetable-knife  are  a  neces- 
sary part  of  every  kitchen  equipment. 


FRESH  VEGETABLES  119 

To  Cook  String  Beans. 

Wash  the  beans  in  cold  water,  string,  cut  into  one- 
inch  lengths.  Put  beans  in  fresh  boiling  water,  and 
add  salt  the  last  half-hour  of  boiling. 

The  time  for  cooking  any  vegetable  varies,  some 
vegetables  being  fresher  and  younger  than  others. 
These  take  less  time  than  the  older  vegetables.  So 
each  girl  must  test  her  beans  to  see  when  they  are 
soft  enough  to  eat.  The  cooking  will  take  from  one 
to  three  hours.  When  soft,  drain  and  season  with 
butter  and  salt.  These  beans  contain  a  great  deal  of 
nutritive  value,  and  can  be  eaten  instead  of  meat. 

To  Cook  Peas. 

Peas  contain  a  great  deal  of  proteid,  too,  and  when 
young  are  easy  to  digest. 

Take  peas  from  pods,  cover  them  with  cold  water 
and  let  them  stand  one-half  hour.  Skim  off  peas  that 
rise  to  the  top  of  the  water  and  throw  these  away; 
drain  the  others  free  from  all  water. 

Cook  as  you  do  the  beans  in  fresh  boiling  salted 
water.  Cook  from  twenty  minutes  to  one  hour. 
Season  with  butter,  salt,  and  pepper.  While  these 
two  vegetables  are  cooking  talk  with  your  teacher 
about  the  other  vegetables. 

As  peas  and  beans  have  so  much  nutritive  value, 
you  can  serve  them  as  the  main  dish  for  a  meal.  It 
is  a  good  thing,  if  there  is  time,  to  set  the  table  and 
serve  one  of  these  vegetables  with  bread  and  butter, 
and  a  pitcher  of  cold  milk.  This  is  a  good  enough 
meal  for  any  one  on  a  summer's  night. 


CHARTER  XXX 

GOOD  THINGS  TO  REMEMBER  THAT  ARE 
OFTEN  FORGOTTEN 

Do  not  keep  dirty  cloths  under  the  sink.  If  a  cloth 
is  good  enough  to  use  again,  wash  it;  if  not,  throw  it 
away. 

Dishes  should  never  be  washed  under  the  faucet  or 
in  the  kitchen  sink. 

Scraps  of  food  will  not  get  into  the  sink  if  dishes, 
pots,  and  pans  are  scraped  before  washing,  and  the 
scraps  put  at  once  into  the  garbage-pail. 

No  girl  should  wash  her  hands  or  face  at  the  kitchen 
sink  unless  she  uses  a  separate  basin  kept  for  this  pur- 
pose. After  the  dirty  water  from  the  basin  is  poured 
down  the  pipes  the  sink  should  be  thoroughly  rinsed. 

Never  throw  any  waste  material  from  the  window. 
You  are  breaking  the  laws  as  truly  as  if  you  stole  an- 
other's property. 

Keep  soiled  clothes  in  a  small  barrel  or  a  basket  pro- 
vided for  the  purpose.  Never  let  any  dirty  garment 
lie  about  for  others  to  see,  and  never  keep  soiled 
clothes  in  the  \vash-tubs. 

Mice,  cockroaches,  and  bedbugs  will  not  visit  a  clean 
home  —  where  the  food  is  always  covered,  the  beds 
washed  weekly  with  kerosene,  and  roach-powder  put  in 
the  cracks  at  the  sight  of  the  first  waterbug. 

120 


GOOD  THINGS  TO  REMEMBER  121 

There  is  an  almost  universal  tendency  to  "  run  out 
and  buy  "  just  before  a  meal.  This  is  expensive  of 
both  time  and  money.  Market  once  a  day  for  the  next 
twenty- four  hours. 

Every  time  any  one  allows  the  sink,  bath-tub,  toilet, 
or  ice-box  pan  to  run  over,  or  carelessly  spills  water  on 
the  floor,  she  causes  those  in  the  apartment  below  to 
suffer,  not  for  one  day  only ;  the  ceiling  is  spoiled  and 
may  not  be  recalcimined  for  years.  It  is  the  throwing 
of  hair,  matches,  pieces  of  old  cloth  and  such  things 
down  the  toilet  that  causes  it  to  run  over. 

Order  can  become  a  habit.  It  does  not  take  one 
minute  longer  to  hang  up  a  coat  than  to  throw  it  on  a 
chair. 

Do  not  use  dishcloth  or  dish-towel  for  anything  ex- 
cepting dishes. 


CHAPTER  XXXI 
TESTS  FOR  PUPILS 

By  this  time  every  class  should  be  able  to  cook  a 
simple  dish  without  the  help  of  the  teacher.  The 
teacher  can  write  down  every  mistake  as  she  sees  it 
but  she  will  make  no  comment  until  the  end  of  the 
lesson. 

She  will  call  a  mistake  any  disorder  in  the  arrange- 
ment of  work;  any  unnecessary  untidiness  in  the  per- 
sonal appearance  of  a  girl,  or  in  her  manner  of  work- 
ing; any  forgetfulness  of  what  has  been  taught,  or  any 
failure  to  meet  well  an  emergency. 

The  class  will  be  asked  to  prepare  for  cooking  a  cer- 
tain dish:  cook  it;  do  all  dishwashing,  sink  cleaning, 
table  cleaning,  and  towel  washing  that  is  necessary; 
also,  see  that  the  stove  is  left  as  it  should  be  for  a  slow 
fire. 

At  the  end  of  the  lesson  the  teacher  can  tell  each  girl 
of  her  errors.  Beginning  with  one  hundred,  each  mis- 
take may  take  off  five ;  a  slight  error  may  count  but  one 
off. 

Another  way  your  teacher  may  test  you  is  to  write 
on  slips  of  paper  a* number  of  occupations  which  have 
been  taught  in  class  and  allow  each  one  of  you  to  draw 
a  slip.  She  will  then  expect  you  to  perform  the  allotted 

122 


TESTS  FOR  PUPILS  123 

task  without  assistance.  The  teacher  will  take  a  note 
of  every  mistake  you  make  and  subtract  from  one  to 
five  marks  from  the  perfect  mark  of  one  hundred  for 
each  mistake. 

Some  of  the  tasks  you  will  be  asked  to  do  alone  may 
be  as  follows : 

Task  i.  Set  out  everything  necessary  for  making 
cocoa ;  arrange  kitchen-table ;  see  that  draught,  damper, 
and  check  are  right  for  hot  fire.  Tell  how  cocoa  is 
made. 

Task  2.  Wash  kitchen-table;  clean  sink  with 
soda. 

Task  3.     Wash  out  ice-box. 

Task  4.  Take  bed  apart  as  for  morning  airing. 
Make  bed. 

Task  5.     Explain  how  to  clean  bed  for  bedbugs. 

Task  6.  Show  how  you  take  rust  from  iron. 
Show  how  you  clean  tin. 

Task  7.  Dust  the  front  room  as  you  would  each 
morning. 

Task  8.  Show  how  you  clean  the  stove  each  morn- 
ing. Fix  draught,  check,  and  damper  for  starting  fire. 
Fix  draught,  check,  and  damper  as  you  would  after  fire 
is  started.  Fix  draught,  check,  and  damper  to  keep 
fire  all  night. 

Task  9.  Set  table  for  four ;  clear  dishes  and  pile  as 
for  washing. 

Task  10.  Show  what  is  needed  for  washing  dishes, 
and  how  it  should  be  done. 

Task  ii.  Show  how  kitchen  closet  should  be 
thoroughly  cleaned. 


124  PRACTICAL  HOMEMAKING 

Task  12.  Show  how  bread-box  should  be  washed; 
how  kept  from  smelling  musty. 

Task  13.     Clean  silver.     Clean  brass. 

And  there  are  many  other  tests  your  teacher  may 
give  you. 


CHAPTER  XXXII 
TEST  QUESTIONS  ON  HOMEMAKING 

If  a  girl  has  really  been  interested  in  the  work  of 
homemaking  and  has  studied  conscientiously  for  a  year 
this  wonderful  art,  she  should  be  able  to  answer  the 
following  questions,  and  many  more. 

1.  If  you  were  furnishing  a  flat,  what  would  you  do 

with  the  floors  ? 

2.  What  kind  of  furniture  would  you  have  in  the 

kitchen? 

3.  What  kind  would  you  have  in  the  parlor? 

4.  What  kind  of  beds  would  you  buy?     Why  not 

wooden  beds? 

5.  What  kind  of  curtains  are  best? 

6.  How  would  you  ask  the  landlord  to  decorate  the 

walls  of  your  flat? 

7.  What  do  you  do  with  damper,  draught,  and  check 

before  lighting  fire? 

8.  When  fire  is  well  started  and  you  want  a  hot  oven, 

how  should  draught  and  damper  be  set? 

9.  When  stove  gets  red-hot,  how  do  you  cool  it  off? 

10.  When  you  want  a  fire  to  last  over  night  what 

should  you  do  ? 

11.  How  can  the  wrong  use  of  draught  and  damper 

waste  coal? 

125 


126  PRACTICAL  HOMEMAKING 

12.  Why  is  it  better  to  poke  a  fire  than  to  shake  it? 

13.  How  often  and  when  do  you  blacken  the  stove? 

14.  If  oven  door  is  hot  or  dish  in  oven  is  hot,  what  do 

you  use  to  handle  it  with? 

15.  How  often  and  when  do  you  wash  dish-towels? 

1 6.  How  do  you  keep  a  tin  dishpan  from  getting  rusty? 

17.  What  will  take  the  rust  from  an  iron  sink? 

18.  What  is  wrashing-soda  for? 

19.  In  cleaning  a  kitchen  thoroughly,  do  you  clean  the 

main  part  of  kitchen  first  and  then  closets,  or 
closets  first? 

20.  What  would  be  the  result  if  you  put  things  back  in 

closet  before  shelves  were  dry? 

21.  Why  do  we  use  glass  jars  for  dry  groceries? 

22.  If  the  wood  of  the  closet  smells,  what  do  you  add 

to  the  washing  water? 

23.  If  you  have  a  wooden  pail  or  box  to  wash  out, 

where  should  you  put  it  to  dry?     Where  not? 

24.  What  is  kerosene  good  for  ? 

25.  If  you  find  cockroaches,  ho\v  do  you  get  rid  of 

them  ? 

26.  Where  should  you  keep  leftover  food,  such  as  milk 

or  butter  ? 

27.  How  keep  milk  from  getting  sour  ? 

28.  How  often  should  the  ice-box  be  cleaned,  and  how  ? 

29.  How  can  you  keep  a  garbage-can  sweet  and  without 

smell? 

30.  How  do  you  take  rust  from  iron  saucepans  ? 

31.  How  do  you  wash  windows? 

32.  What  is  the  best  mattress  for  a  bed? 

33.  What  mattress  is  cheaper,  but  still  good  ? 


TEST  QUESTIONS  ON  HOMEMAKING     127 

34.  Why  is  a  feather-bed  unhealthful? 

35.  How  often  should  you  turn  a  mattress? 

36.  How  long  should  a  sheet  be  to  tuck  in  well  ? 

37.  Why  do  we  use  a  pad  between  the  mattress  and  the 

sheet  ? 

38.  What  do  you  wash  a  bedstead  with  to  prevent  bed- 

bugs? 

39.  What  do  you  use  if  bugs  are  found  in  the  bed? 

40.  What  is  necessary  to  do  to  a  room  in  cleaning  it 

every  morning? 

41.  What  is  the  best  kind  of  a  dusting-cloth? 

42.  When  should  a  dry  duster  be  used? 

43.  When  should  a  damp  duster  be  used? 

44.  Is  it  good  to  use  a  feather  duster? 

45.  When  must  windows  be  opened? 

46.  How  must  windows  be  opened  ? 

47.  When  do  you  air  the  dining-room? 

48.  When  do  you  dust  the  dining-room  ? 

49.  When  do  you  brush  up  under  the  table  ? 

50.  What  should  the  temperature  of  water  be  for  wash- 

ing the  dishes  ? 

51.  What  is  the  result  if  food  is  returned  to  closet  be 

fore  closet  is  dry? 

52.  In  airing  a  room,  why  do  we  open  the  windows 

both  top  and  bottom  ? 

53.  What  care  do  we  give  windows  every  morning? 

54.  What  makes   the   covers   of   a   stove   warp   and 

crack  ? 

55.  \Vhat  would  you  do  with  a  very  greasy  pot  or 

kettle  if  washing  it  in  hot  water  was  not  suffi- 
cient to  remove  the  grease  ? 


128  PRACTICAL  HOMEMAKING 

56.  Why   is    it   necessary   to   flush    the    water-closet 

thoroughly  ? 

57.  What  causes  sewer  gas? 

58.  Why  is  it  wrong  to  clean  a  bath-tub  with  sand- 

soap? 

59.  If  the  weather  is  cold,  how  can  you  keep  the  water 

from  freezing  while  you  are  washing  windows  ? 

60.  Give  the  order  of  work  for  weekly  cleaning,  be- 

ginning with  the  drawers. 

61.  Give  the  order  of  morning  work  in  a  bedroom, 

beginning    with    the    removing    of    the    bed- 
clothes. 

62.  Why  is  it  well  to  have  few  woolen  tablecloths,  few 

useless  fancy  ornaments,  and  no  stuffed  chairs? 

63.  If  you  haven't  money  for  meat,  what  food  can 

take  its  place  ? 

64.  What   is  the  danger  if  water-closet  is  not   kept 

clean  ? 

65.  What  are  the  diseases  that  can  be  prevented  by 

letting   plenty   of    air   and   sunshine    into   the 
house  ? 

66.  What  will  often  prevent  consumption? 
£7.  What  is  the  danger  in  dirt  and  dust? 

68.  How  does  so  much  dust  and  dirt  get  into  our 

houses  ? 

69.  What  sours  milk? 

70.  How  much  water  should  we  drink  each  day? 

71.  Why  drink  water?     Where  do  we  find  water? 

72.  What  makes  garbage-can  smell  badly  ? 


RECIPES 
BEVERAGES 

Cocoa  for  One 

2  tsp.  cocoa 

2  tsp.  sugar 

|  cup  milk 

\  cup  water   (boiling) 

Pinch  of  salt  (for  each  cup) 

Dissolve  cocoa  and  sugar  and  salt  in  boiling  water, 
in  saucepan  or  upper  part  of  double  boiler.  Cook  five 
minutes,  add  milk,  place  over  fire  until  hot,  or  if  made 
in  double  boiler  over  hot  water  until  scalded. 

Coffee 

For  each  cup : 
2  tbsp.  coffee 
i   cup  cold  water 

Rinse  coffee-pot  with  freshly  boiled  water.  Put  in 
coffee.  Pour  on  cold  water  and  let  it  slowly  come  to 
the  boiling-point. 

Tea 

Have  freshly  boiled  water.  Rinse  tea-pot.  Put 
into  it  i  tsp.  tea  for  each  cup.  Pour  on  water  and  let 
stand  just  a  few  minutes  (about  five)  and  serve. 


130  PRACTICAL  HOMEMAKING 

TOASTS 
Dry  Toast 

Bread  is  best  for  toast  when  two  or  three  days  old. 
Cut  bread  in  J-inch  slices  and  place  on  a  broiler  or 
hold  on  a  long  fork  over  clear  red  coals  until  done 
golden  brown.  When  done  on  one  side,  turn  and 
brown  on  other  side.  Toast  should  be  served  as  soon 
as  made,  with  butter  or  with  milk  or  \vith  white  sauce. 

Milk  Sauce  for  Toast 

For  6  slices  of  bread 

2  cups  milk   (scalded) 

add 

-J  tsp.  nutmeg 
•J  tsp.  salt 
I  tbsp.  butter 
I   tbsp.  sugar 
Pour  over  toast. 

White  Sauce  for  Toast  for  Six 

2j  tbsp.  butter 

3  "       flour 
•J  tsp.  salt 

i  pt.  milk 

Melt  butter  in  upper  part  of  double  boiler  or  sauce- 
pan. Add  flour  and  salt,  and  stir  to  a  smooth  paste. 
Remove  from  fire,  stir  in  milk.  Put  back  on  fire,  over 
hot  water  if  made  in  double  boiler,  and  cook  until  it 
thickens.  Pour  over  toast. 


RECIPES  131 

Cream-Toast  with  Cheese 

Make  toast 

Make  white  sauce  as  in  last  recipe. 

To  white  sauce  just  before  taking  from  fire,  add 
\  cup  grated  cheese.  When  cheese  is  melted  pour  over 
toast. 

CEREAL  PUDDINGS 

FOR    SIX    SERVINGS 

Farina  with   Dates 
3  cups  boiling  water 
I  cup  farina 

i  tsp.  salt 

Put  boiling  water  and  salt  in  top  part  of  double 
boiler.  Add  farina  slowly  while  water  is  boiling,  stir- 
ring constantly.  Cook  over  fire  until  mixture  thickens. 
Then  place  over  hot  water  in  double  boiler.  Steam  30 
minutes.  A  few  minutes  before  serving  add  i  cup  of 
dates  washed  and  cut  in  small  pieces. 

Steamed  Rice 

J  cup  rice 

3  cups  boiling  water 

i  tsp.  salt 

Add  washed  rice  slowly  to  boiling  salted  water  in 
upper  part  of  double  boiler.  Then  place  over  hot  water 
in  lower  part  of  double  boiler.  Steam  30  minutes,  at 
least.  Serve  with  cream  and  sugar. 


132  PRACTICAL  HOMEMAKING 

Rice  Pudding 

4  cups  milk 
J  cup  rice 
|  tsp.  salt 
^  cup  sugar 

Few  gratings  nutmeg  or  I  tsp.  vanilla 

Wash  rice.  Mix  all  ingredients  together  in  bowl, 
pour  into  a  buttered  baking  dish.  Bake  3  hrs.  in  slow 
oven. 

When  time  is  limited,  wash  rice,  put  in  scalded  milk 
(4  cups),  steam  20  minutes.  Add  sugar,  salt  and 
flavoring.  Pour  in  buttered  baking  dish.  Bake  30  to 
40  minutes. 

Indian  Pudding 

I   qt.  scalded  milk 
8  tbsp.  corn  meal 
J  cup  molasses 
I   tsp.  salt 

I   tsp.  ginger 

Pour  milk  slowly  on  meal.  Cook  in  double  boiler 
15  min.  Add  molasses,  salt  and  ginger.  Pour  into 
buttered  baking-dish.  Bake  2  hrs.  in  slow  oven. 


FRUITS 

Baked  Apple 

Wash   and   core  tart   apples.     Place   in   a   shallow 
baking-pan.     Fill  centers  with  i  tbsp.  sugar  for  each 


RECIPES  133 

apple.  Pour  over  boiling  water  enough  to  cover  bot- 
tom of  pan  well.  Sprinkle  with  nutmeg  or  cinnamon. 
Bake  in  moderate  oven  until  tender  when  pierced  with 
a  fork.  During  baking,  dip  spoonsful  of  syrup  over 
apples  two  or  three  times.  Serve  hot  or  cold  with  or 
without  cream. 

Stewed  Apples 

Select  sour  apples  for  cooking. 

Wash,  pare,  and  cut  into  quarters.  Remove  cores. 
For  every  4  whole  apples  make  a  syrup  of  the  follow- 
ing: 

i  cup  sugar  ^  cup  water 

Drop  in  apples  and  cook  until  clear,  stirring  care- 
fully to  avoid  breaking,  i  tbsp.  lemon  juice,  or  -J  tsp. 
nutmeg  may  be  added,  where  apples  lack  flavor. 

Apple-Sauce 

Wash  and  pare  6  nice  sour  apples.  Cut  in  slices. 
Put  in  saucepan  with  water  enough  to  prevent  their 
burning  to  pan.  Cook  until  tender  or  soft.  Just  be- 
fore taking  from  fire,  add  I  tbsp.  sugar  for  each  apple. 
Stir  well.  Take  from  fire,  and  strain  through  fine 
strainer.  A  sprinkling  of  nutmeg  or  cinnamon  adds 
flavor  to  apple-sauce. 

POTATO  RECIPES 

Mashed  Potatoes 

Put  hot  boiled  potatoes  through  a  sieve  or  ricer,  or 
mash  with  potato-masher.  For  six  medium-sized  pota- 


134  PRACTICAL  HOMEMAKING 

toes  add  2  tbsp.  butter,  i  tsp.  salt,  few  grains  pepper, 
enough  milk  to  make  creamy,  about  ^  cup.  Beat  well 
to  make  light.  Pile  on  hot  dish  and  serve. 

Rice  Potatoes 

Force  hot  boiled  potatoes  through  a  potato-ricer  or 
coarse  strainer.  Serve  lightly  piled  on  hot  vegetable- 
dish. 

Creamed  Potatoes  with  Cheese  for  Six 

4  cups  cold  boiled  potatoes  (diced) 

I  pt.  white  sauce 

-J  Ib.  store  cheese   (cut  in  small  pieces) 

Reheat  the  diced  potatoes  in  the  white  sauce  to  which 
the  chjeese  has  been  added. 

Fried  Potatoes 

Cut  cold  boiled  potatoes  in  cubes  or  slices.  Melt  in 
frying-pan  3  tbsp.  butter  for  each  cup  cold  diced  potato. 
Put  in  potatoes.  Fry  until  \vell  browned. 

Eggs 

Dropped  Egg  on  Toast. 

Butter  inside  of  muffin  ring  and  put  in  frying-pan  of 
hot  water  to  which  one-half  tablespoon  salt  has  been 
added.  Break  egg  into  saucer,  then  slip  into  ring, 
allowing  water  to  cover  egg.  Place  on  frying-pan  a 
tin  cover  and  set  on  back  of  range.  Let  stand  until 
white  of  egg  is  of  jelly-like  consistency.  Take  up  ring 
and  egg,  using  a  buttered  griddle-cake  turner;  then 
onto  a  piece  of  buttered  toast. 


APPENDIX 


135 


SUITABLE      FURNISHING      FOR      A      MODEL 

HOUSEKEEPING  FLAT  OR  HOME  FOR 

FIVE  PEOPLE  * 

Kitchen  Furnishing. 

Stove,  coal  stove  if  necessary, $  9.00 

Connected  with  stove : 

Poker    06 

Rake   n 

Whisk  broom    13 

Blacking  brush  &  dauber 25 

Stove  lifter    06 

Shovel 08 

Coal  scuttle 35 

$  10.04 
Woodenware. 

Kitchen   Table    2.40 

Chair 50 

Bread  Board 20 

Moulding   Board    40 

Spoon    10 

Rolling  pin    15 

Chopping  bowl    20 

Clothes  horse    65 

4.60 

*  This  furnishing  is  also  necessary  for  a  model  Housekeeping 
Center  in  connection  with  a  school,  where  homemaking  lessons 
are  given. 

137 


138  APPENDIX 

Iron-,  Tin-  and  Wireware. 

Tin  sugar  box $     .52 

Tin  flour  box 52 

Strainer 25 

Measuring  cup    10 

Bread  box 66 

Wire  egg  beater 05 

Grater 05 

Potato  masher    10 

Tea  Strainer 03 

Can  Opener 08 

Cork  Screw 10 

Kitchen  forks   (3)    30 

Griddle  spade 03 

Biscuit   cutter    02 

Dishpans    (2)    50 

Pie  tins   (2)   @  .07 14 

Layer  cake  pans  (2)  @  .04 08 

Apple  corer 05 

Funnel 05 

Cake  pans    (loaf)    (2)    20 

Pepper  shaker 05 

Salt  shaker 05 

Saucepan  covers  (2)    20 

Flour  sifter 10 

Match  box 05 

$    4.27 

Bread   knife    60 

Chopping  knife 15 

Kitchen  knives   (3)    36 

Skimmer 08 

Paring  knives   (3)    30 

Toaster  .  10 


APPENDIX  139 

Tnfys    (2)    $     .30 

Iron  frying  pan  (large) 28 

Iron  frying  pan  (small) 12 

Carving  knife    3° 

Garbage   can    35 

Ash  can   45 

$     3-39 

Agateware. 

Double  boiler  (i  qt.)   0.55 

Saucepans    (2)    5° 

Wash  basins   (2)    36 

Coffee  pot   35 

Teakettle    5° 

2.26 

Earthen-  and  Glassware. 

Large  yellow  bowls  (2) 0.30 

Medium  yellow   bowl    10 

Butter  jar   (glass)    29 

Pitcher  (qt.)    20 

Lemon  squeezer    05 

Glass  jars  (il/2  doz.) 80 

i-74 
Brooms  and  Brushes. 

Hard  broom    0.45 

Whisk  broom    18 

Dust  pan    10 

Scrubbing  brushes,  small   (4) 20 

Scrubbing  brush,  large  (i) 15 

Waste  paper  basket 35 

Soft  floor  brush 70 

2.13 


140  APPENDIX 

For  Sink. 

Soap  dishes  (2)    $  0.36 

Sink  brush 08 

Sink  strainer 18 

Sink  shovel 05 

$       .67 

For  Washing  and  Ironing. 

Wash  boiler    1.15 

Washboard   (large)    45 

Washboard  (small)    25 

Ironing  board    95 

Padding  for  ironing  board 49 

Covering  for  pad 24 

Sandpaper    01 

Pulley  line 25 

Pulley  (2)   20 

Clothespins  ( 100) 15 

Iron  stand 05 

Flatirons    (3)    30 

449 

Kitchen  Linen. 

Dusters  (4)  2  yds.  Cheesecloth o.io 

Cleaning  cloths  (12)  3  yds.  muslin  ...       .18 

Floor  cloths  (2)    36 

Pot  cloths   (2)    20 

Dish  towels  (12)  n  cts.  yd 1.32 

Small  hand  towels  (6) 33 

Dish  cloths  (3) 15 

Broom  bag 10 

Polishing  cloths   (2)    20 


APPENDIX  141 

Chambray    for   bags    (to   hold   paper, 

string,  clothespins,  etc.)   3  yds $     .33 

<t  ?    s)*J 

*P       G"V 

Dining  Room  Furnishing. 

Table    5 .00 

Chairs    (6)    4.50 

9-50 
Table  Linen. 

Napkins    ( I    doz.) 1.50 

Plate  doilies   (i   doz.)    1.44 

Tumbler  doilies   ( I  doz.)    48 

342 
Table  Silver. 

Knives   (i  doz.)    1.80 

Forks  ( i  doz. )    i  .20 

Tablespoons    (4)    40 

Soup  spoons  ( i  doz.)  1.20 

Teaspoons  ( i  doz.)    60 

Butter  knife 10 

5-30 
China  and  Glassware. 

Dinner  plates  ( i  doz.)   1.80 

Tea  plates  (i  doz.)    1.44 

Soup  plates    ( i   doz.)    1.44 

Bread  and  butter  plates  (i  doz.)    ....      i.oo 

Cups  and  saucers  ( i  doz.)   2.66 

Large  platter 65 

Small  platter 35 

Vegetable   dish    55 

Dessert  dishes  (i  doz.)   i.oo 

Tea-pot    55 

Pitcher    45 

Water  glasses  ( i  doz.) 48 


142  APPENDIX 

Sugar  bowl   (glass)    $     .15 

Milk  pitcher   (glass)    15 

Salt  shaker   (glass)    19 

Pepper  shaker   (glass)    19 

$  13-05 
Living  Room  Furnishing. 

Folding  couch   6.00 

Rocker    3.25 

Arm  chair   2.50 

Waste  paper  basket 50 

Scrim  curtains  (9  yds.)   1.80 

Curtain  rods  (3)    75 

Desk  (kitchen  table  stained)    3.75 

Stain  for  table    20 

Rack  for  back  of  desk i.oo 

Couch  cover  (denim)  6  yds 90 


Bedroom  Furnishing. 

Iron  beds,  single  (2)   12.00 

Crib    (i)    6.50 

Mattresses   (2)    9.60 

Crib  mattress    4.00 

Pillows   (4)    4.00 

Small  rocker   2.00 

Straight-back   chair    2.00 

Chiffonier 7.50 

Mirror i  .50 

Muslin  curtains  (6  yds.) 75 

Rods  (2)    20 

50.05 
Bedding  and  Bath-Room  Linen. 

Comforters    (3)    4.50 

Blankets  (3)   4.50 


APPENDIX  143 

Crib  blanket    $  1.50 

Bed  padding,  I  yd.  60  in.  wide 82 

Bed  padding,  ^4  yd.  36  in.  wide 39 

Sheets  ( 12)  54  x  99  in 7.68 

Crib  sheets  (4)   1.52 

Spreads,  large  (4)    6.00 

Spreads,  small    (2)    2.00 

Pillow  cases   (8)    2.00 

Face  towels  (12) 1.20 

Bath  towels    (6)    1.74 

Bath  mat    54 

Face  cloths   (12)    50 

$  34.89 


Total    173.72 

This  is  a  completely  furnished  home.  If  a  girl  has  not 
sufficient  money  to  buy  everything,  she  can  wait  for 
many  things.  Also,  by  taking  time  for  shopping  she  may 
be  able  to  find  many  of  the  articles  at  less  expense. 

ADDITIONAL   SUGGESTIONS   FOR  HOMEMAKERS. 

To  stain  a  floor,  the  natural  wood  should  be  well 
cleaned  and  dried.  If  the  floor  has  been  painted,  remove 
the  paint  with  lye  and  hot  water,  being  careful  not  to  let 
the  lye  touch  clothing  and  hands.  For  staining  floors, 
oak  floor  stain,  without  varnish,  is  good.  One  quart  is 
enough  to  stain  two  rooms.  When  perfectly  dry,  shellac 
with  white  shellac.  Dry  for  twenty- four  hours  ;  then  wax 
with  common  floor  wax. 

There  should  not  be  a  shade  in  the  kitchen  window,  as 
it  must  be  open  from  the  top,  and  the  shade  gets  torn 
and  becomes  ragged.  For  protection  have  muslin  half 
curtains. 


144  APPENDIX 

When  purchasing  the  kitchen  stove,  be  sure  that  it  has 
a  hot-water  boiler,  if  hot  water  is  not  furnished  with  the 
flat. 

A  window-seat  in  the  dining-room,  made  of  pine  and 
stained,  is  a  convenience.  Under  this  seat  there  may  be 
shelves,  and  there  should  be  a  door  in  front,  hinged  from 
the  top.  In  this  can  be  kept  the  table  linen,  bed  linen, 
or  boots  and  shoes,  etc. 

In  each  bedroom  a  shelf,  from  which  hangs  a  curtain, 
is  needed  if  closets  are  not  built  in  the  flat.  A  seat  with 
closet  underneath,  similar  to  that  in  the  living-room, 
may  be  built  in  one  bedroom  to  hold  the  children's 
toys. 

Shelves  for  china  in  the  dining-room  are  better  than  a 
sideboard,  the  latter  being  too  large  for  an  ordinary  tene- 
ment room.  Cheap  sideboards  are  also  very  ugly. 

Book-shelves  are  a  necessity  in  the  living-room,  and 
shelves  in  the  kitchen,  under  which  the  pots,  pans,  brooms, 
etc.,  hang,  and  on  which  stand  the  glass  jars  for  dry 
groceries. 

The  furniture  (which  is  better  bought  in  the  white) 
and  all  shelves,  excepting  those  in  the  kitchen,  can  be 
stained  with  alcohol  stain.  If  the  furniture  is  varnished 
and  one  wishes  to  stain  it,  remove  the  varnish  with  var- 
nish-remover, then  wash  the  wood  clean  with  benzine. 
After  it  is  dry,  stain  with  alcohol-stain,  or,  if  it  is  a 
hard  wood,  rub  with  linseed-oil  without  staining. 

Alcohol-stain  is  made  by  mixing  dry  aniline-stain  with 
alcohol.  The  proportion  of  each  should  be  regulated  ac- 
cording to  the  shade  desired  —  if  the  color  is  too  dark, 
add  more  alcohol ;  if  too  light,  add  more  stain.  After 
staining,  furniture  should  be  rubbed  down  with  any  good 
furniture  or  floor  wax. 


APPENDIX  145 

A  rack  for  letters  and  papers  to  be  used  on  the  desk 
can  easily  be  made  by  any  carpenter  and  stained  with  al- 
cohol-stain. 

An  extra  bureau  can  be  made  from  a  soap-box,  with 
shelf  and  legs  added.  This  can  be  stained  and  a  cretonne 
curtain  hung  in  front. 

A  good  receptacle  for  soiled  clothes  is  a  pickle  barrel, 
price  fifty  cents.  Holes  should  be  bored  in  the  sides  to 
admit  air,  and  a  barrel  top  may  be  purchased  at  any  hard- 
ware-store. This  is  kept  in  the  kitchen  and  serves  also 
as  a  seat. 

A  screen  is  necessary  in  the  bedroom  for  privacy. 
This  may  be  made  of  a  clotheshorse,  painted  and  hung 
with  burlap.  Brass  tacks  in  the  top  of  the  screen  serve 
as  knobs.  On  these  the  burlap  curtain  hangs  by  brass 
rings.  This  makes  it  easy  to  take  off  and  clean,  and  is 
better  than  a  gathered  curtain  tacked  fast. 

A  trundle-bed,  which  can  be  pushed  under  the  iron  bed 
in  the  daytime,  is  a  great  convenience  in  crowded  quar- 
ters. 

A  box  about  three  feet  high  and  one  and  one-half  feet 
wide,  with  one  shelf  in  the  center,  is  needed  in  the 
kitchen.  In  one  half  can  be  placed  kindling  wood  and  in 
the  other  paper. 

If  a  bin  is  not  provided  in  the  cellar,  a  coal-box  hold- 
ing one  hundred  pounds  is  a  saving,  since  coal  costs  forty 
cents  for  one  hundred  pounds  and  twenty-five  cents  a 
bushel. 

Every  glass  jar  in  the  kitchen  should  have  printed  on 
it  the  name  of  the  commodity  it  holds,  the  printing  to  be 
done  with  a  very  small  brush  and  black,  ready-mixed 
paint.  After  it  is  thoroughly  dry,  paint  over  with  white 
liquid  shellac.  The  jars  can  then  be  washed  without  in- 
juring the  painted  name. 


146  APPENDIX 

Teacups  may  be  hung  under  the  shelves  in  the  kitchen 
china-closet,  in  order  to  economize  space. 

If  there  is  a  bath-room  in  the  flat,  have  a  shelf  built 
above  the  bath-tub  for  cleaning  materials ;  also,  a  rack  to 
hold  tooth-brushes,  and  a  rack  for  towels  and  wash- 
cloths. Each  member  of  the  family  should  have  his  own 
soap,  soap-dish,  and  towel. 

If  there  is  not  a  bath-room  in  the  flat,  white  enamel 
basins  may  be  hung  on  the  side  of  the  bureaus,  where 
also  there  must  be  towel-racks.  The  basins  may  be  taken 
to  the  kitchen  sink  for  bathing  purposes,  as  running  water 
is  always  preferable,  and  washstands  take  up  space,  are 
a  nuisance,  and  seldom  are  kept  clean. 

A  few  good  pictures  add  a  great  deal  to  a  home.  It  is 
well  to  have  these  on  the  living-room  wall.  If  it  is  de- 
sired to  have  pictures  in  the  bedrooms,  a  sanitary  way 
is  to  paste  the  prints  on  the  painted  walls  and  to  wash 
them  over  with  liquid  shellac.  Pictures  and  wall  may 
then  be  washed  at  the  same  time. 


INDEX 


INDEX 


Agateware,  care  of,  80 

cost  of,  139 

Air,  pure  and  impure,  38 
Alcohol  bath,  107 
Ants,  how  to  exterminate,  78 
Apple,  food  value  of,  89 

sauce,  recipe,  133 
Ashes,  disposal  of,  68,  69 

Baked  apples,  89 

apples,  recipe,  132 
Baking  potatoes,  75 
Banana,  food  value  of,  88 
Barren  Island  garbage  plant,  69 
Bath,  alcohol,    107 
Bathing  sick  person,  105-107 

the    feet,   43 
Bathroom    linen,    142 
Baths,  39 

Bath-tubs,  care  of,  65 
Bed  bath  for  sick,  105 

of  sick  person,  care  of,   no 
Bedbugs,  exterminating,  92 
Bedding,  cost  of,  142 
Bedmaking,  31 
Bedroom    furnishing,    cost   of, 

142 
Bedrooms,  29 

cleaning,  93 
Bedspreads,  31,  143 
Beds,  7,  30,  142 

cleaning,  92 


Beets,  cooking,  118 
Blacking  the  stove,  13 
Blankets,  31,  142 
Boiling  potatoes,  74 
Brass,  to  clean,  95 
Bread  and  cake,  how  to  keep, 
84 

food  value  of,  19,  54 
Bread-box,  care  of,  78 
Breakfast,  cost  of,  55 

for  invalid,  114 

preparing,  47-50 

setting  the  table,  45 
Brickets,  14 
Broom,  care  of,  35 
Brooms,  cost  of,   139 
Brushes,  cost  of,  139 
Bureaus,  7 
Butter,  care  of,  84 

food  value  of,  55 

Cabbage,  cooking,  118 
Carbohydrates,  definition,  53 
Care  in  the  home,  120,  121 
Carpets,  unsanitary,  5 
Cauliflower,  cooking,  118 
Cereal  puddings,  recipes,  131 
Cereals,  food  value  of,  54 

partially  cooked,  26 

prepared,  26 

raw,  25 

time-table  for  cooking,  25 
149 


150 


INDEX 


Chairs,  7 

Charcoal,  14 

Cheese,  food  value  of,  23 

China,  cost  of,  141 

City   government   departments, 

57 
Cleaning  bath-tubs,  65 

brass,  95 

bedrooms,  93 

beds,  92 

clothes-closet,  91,  92 

garbage  can,  67 

ice-box,  83 

kitchen,  85 

kitchen  closets,  77 

kitchen  utensils,  78-81 

nickel,  96 

painted  woodwork,  85 

sink,  61,  62 

silver,  96 

wash-tubs,  64 

water-closets,  63 

window-box,  83 
Clothes-closet,  cleaning,  91,  92 
Coal,  anthracite,  cost,  14 

bituminous,  14 

history  and  description,  14 

saving  and  wasting,  13 
Cockroaches,  how  to  eliminate, 

78 
Cocoa,  1 6- 1 8 

making,  18 

recipe,  129 
Coffee,  not  a  food,  53 

recipe,  129 
Combing  hair   of  sick  person, 

109 
Cooking  apples,  89 

cereals,   25-27 

fruit,  89 


Cooking  vegetables,  118 
Corn,  cooking,   118 
Cosmetics,  41 
Cream-toast  with  cheese,  23 

recipe,  131 
Curtains,  7 

Dampers,  use  of,  n 
Dining-room    furnishings,    141 
Dish-towels,   23 
Dishwashing,   20-21 
Draughts,    stove,    management 

of,  n,  12 

Dry  toast,  recipe,  130 
Dusters,  36 
Dusting,  35 

Earthernware,  cost  of,   139 
Eggs  on  toast,  recipe,  134 

value  of  for  sick,  115 
Enamelware,  care   of,  80 
Etiquette  for  the  table,  97-100 
Exercise,  value  of,  39 
Eyes,  care  of,  44 

Fats,  definition,  53 
Farina  with  dates,   recipe,   131 
Feet,   bathing,  of  sick  person, 
108 

care  of,  43 
Fire-making,  12 
Floors,  5 
Food  and  the  skin,  38 

perishable,  care  of,  84 
Food-value  of  apple,  89 

of  banana,  88 

of  bread.   19,  54 

of  butter,  55 

of  cereals,  54 

of  cheese,  23 


INDEX 


Food-value  of  cocoa,  17 

of  eggs,  115 

of  fruit,  88 

of  grapes,  89 

of  milk,  17,  54 

of  oats,  26 

of  onion,  52 

of  parsnip,  51 

of  potato,  74 

of  rice,  26 

of  rye,  27 

of  sugar,  17 

of  vegetables,  117 

of  wheat,  27 
Food- values,  51-56 
Fruit,  88 

Garbage,    Barren    Island    dis- 
posal plant,  69,  70 

disposal,  67,  69 

law,  relating  to,  66 

receptacles,  66 
Garbage-can,  care  of,  67 
Glass  jars  for  food,  78 
Glassware,  cost  of,   139,   141 
Grapes,  food  value  of,  89 

Hair,  care  of,  41 

Hands,  care  of,  41 

Health  Department,  duties,  57 

Home,  definition  of,  37 

model,  3-9 

Hotel  garbage  disposal,  70 
Hygiene  of  the  body,  39  44 

Ice-box,  83 

Indian  pudding,  recipe,  132 

Invalid's   meal,  how   to   serve, 

112 
tray,  112 


Ironing  utensils,  81,  140 
Ironware,  care  of,  79 
cost  of,   138 

Kindling  wood,  15 
Kitchen,  cleaning,  85 

closets,  cleaning,  77 

furnishings,  6,  137 

linen,  80,  140 

sink,  care  of,  60 

utensils,  cleaning,  78-81 

Lima  beans,  cooking,  118 
Linen  for  kitchen,  80,  140 

for  table,  141 
Living-room  furnishing,   142 

Marketing,  121 
Matches,   15 
Mattresses,  30,  142 
Milk,  17,  54 
care  of,  84 

Milk-bottles,  cleaning,  21 
Milk-toast,  making,  19 
Model  home,  3-9 
Morning  bath,  39 

Nails,  care   of,  41 

New    York    Tenement-House 

laws,  9 
Nickel,  cleaning,  96 

Oats,  food  value  of,  26 
Odors,  significance  of,  102-104 
Olive  oil,  84 
Onion,  food  value  of,  52 
Onions,    cooking,    1 18 
Orderliness,  36,  120,  121 
Ornaments,  useful  vs.  useless, 
8 


INDEX 


Pad   for  bed,   31,    143 
Painted  walls,  6 
Pans  and  kettles,  cleaning,  21 
Parsnips,  food  value  of,  51 
Peas,  cooking,  1 19 
Pillows,  30 

Plumbing  laws,  58,  59 
Police    Department,    duties,    57 
Potato,  food  value  of,  74 
Potato,    history    and    descrip- 
tion, 72,  73 

how  to  bake,  75 

how   to   boil,   74 
Potatoes,  mashed,   recipe,   133 

rice,   recipe,    134 
Protein,   definition,  52 
Puddings,  recipes,   132 

Range,  construction  of,  n 
RECIPES  — 
Apple  sauce,  133 
Baked  apple,   132 
Cereal  puddings,  131 
Cocoa,  129 
Coffee,  129 

Cream-toast  with  cheese,  131 
Creamed  potatoes,   134 
Eggs  on  toast,  134 
Farina  with  dates,  131 
Fried  potatoes,   134 
Indian  pudding,    132 
Mashed  potatoes,  133 
Milk  sauce  for  toast,  130 

Rice  potatoes,  134 

Rice  pudding,  132 

Steamed  rice,  131 

Stewed  apples,  133 

Tea,  129 

Toast,  130 

White  sauce  for  toast,  130 


Rice,  food  value  of,  26 

pudding,  recipe,  132 

steamed,  recipe,  131 
Riker's    Island    ash    dump,    69 
Roaches,  120 
Rubbish,  disposal  of,  68 
Rye,  food  value  of,  27 

Servants,  98 

Serving  bread  and  butter,  100 
invalid's  meal,  112 
tea,   99 
toast,   101 
Sewer  traps,  59 
Sheets,  31,  143 
changing     for     sick    person, 

no 

Shoes,  selection  of,  43 
Sick,  care  of,   105-110 
food  for,   114 
serving  meal,  112 
Silver,  cleaning,  96 
Sink,  care  of,  60 

utensils  for,  22,  140 
Skin,  care  of,  37,  38,  40 
Soiled  clothes,    120 
Space,  beauty  of,  3 
Spinach,    cooking,    118 
Stewed  apples,  recipe,  133 
Stockings,  43 
Stove,  blacking,  13 
furnishings,    12,    137 
how  to  understand,   10 
Street     Cleaning     Department, 

duties  57 

String  beans,  cooking,  118,  119 
Sugar,  food  value  of,  17 
Sunlight  and  hygiene,  39 
Sweeping,  34 

Table  linen,  141 


INDEX 


153 


Table  setting,  45 

silver,  141 
Tables,  7 

washing,  28 
Tasks  for  pupils,  123 
Tea,  preparing  and  serving,  99 

recipe,  129 
Tea-tray,  101 

Teeth,  brushing,  for  sick  per- 
son, 109 

care  of,  42 
Tenement  house,  definition  of, 

57 
Time  for  cooking  cereals,  25 

for  cooking  vegetables,  118 
Tinware,  care  of,  79 

cost  of,  138 
Toast-making,  19 

serving,  101 

sauces  for,  recipe,  130 
Tomatoes,  cooking,  118 
Towels,  cost  of,  143 

Tray    for    invalid,    how    to 
prepare,   113 


Vegetables,  cooking,   118 

food  value  of,  117 
Vermin,  120 

Walls,  5 

Washing  dishes,  20,  21 

dish-towels,  23 

milk-bottles,   21 

tables,  28 

utensils,  cost  of,  140 

windows,  86 
Wash-tubs,  care  of,  64 
Water,  importance  of  in  food, 

52 

Waterbugs,   120 
Water-closet,  care  of,  63 
Water-seal,  59 
Wheat,  food  value  of,  27 
White  Sauce,  how  to  make,  76 
Window-box,  82,  83 
Windows,  washing,  86 
Wood,  kindling,   15 
Woodenware,  care  of,  79 

cost  of,  137 
Woodwork,  cleaning,  85 


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